It’s hard to choose a favorite dish from a globally inspired menu like the one at Fleur, which is loaded with flavorful small plates from just about everywhere. But chef Laurent Pillard loves his light, lemongrassy Thai coconut shrimp. “I worked in Thailand a long time ago, and I just love those flavors,” he said. “When I eat in Thai restaurants here, a lot of times it is too spicy and it kills the flavor. Some people order it that way, spicy level 10, and then it burns your lips and you don’t taste anything. Here, this recipe is similar, but we balance it so you can taste everything—the shrimp, the kaffir, the cilantro, everything. People are amazed how different it is.”

Thai Coconut Rock Shrimp

(Serves 2-3)

Ingredients:

1 onion (sliced)

1 stick lemongrass

4 kaffir lime leaves

½ qt. chicken stock

1 can coconut milk

½ qt. heavy cream

2 tbsp. fish sauce

1 tbsp. lime juice

2 tbsp. cilantro

1 cup rock shrimp

½ cup orzo pasta (cooked)

4 tbsp. diced tomato

4 tbsp. snow peas (blanched)

micro cilantro (for garnish)

Method:

Simmer the onion and lemongrass in chicken stock. Add kaffir lime leaves, coconut milk, heavy cream, fish sauce and lime juice. Simmer for 30 minutes, season and pour into a container with the cilantro. Cover with plastic wrap and infuse for 30 minutes. Blend and pass through chinois or fine sieve. Add rock shrimp, pasta and snow peas into a pan and cover with the sauce. Simmer on high heat till rock shrimp is cooked (1-2 minutes). Garnish with tomatoes and micro cilantro.