- 1 can (14 oz.) reduced-fat coconut milk
- 1 1/4 cups short-grain white rice such as pearl
- 2 ruby grapefruit (about 2 lb. total)
- 1/2 cup firmly packed brown sugar
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons minced fresh ginger
- 1 pound thawed frozen uncooked, shelled, deveined shrimp (38 to 50 per lb.), rinsed and drained
- 1/2 pound Belgian endive, leaves separated, rinsed, and drained
- 1/2 cup finely slivered fresh basil leaves
- calories 569
- caloriesfromfat 12 %
- protein 31 g
- fat 7.5 g
- satfat 3.6 g
- carbohydrate 96 g
- fiber 3 g
- sodium 1238 mg
- cholesterol 173 mg
How to Make It
In a 3- to 4-quart pan over high heat, combine coconut milk, rice, and 3/4 cup water. Bring to a boil, reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes.
Meanwhile, cut peel and membrane from grapefruit. Cut between fruit and membrane to release segments into a bowl.
In a 10- to 12-inch frying pan, mix sugar and cornstarch. Add soy sauce, vinegar, and ginger. Stir on high heat until boiling, about 1 minute. Add shrimp and stir often until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes.
Mound rice equally on warm plates, spoon shrimp mixture equally onto rice, and garnish with grapefruit segments, endive leaves, and basil.