Thai Sticky Shrimp with Coconut Rice
How to Make It
Step 1
1
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.
Step 2
2
Meanwhile, cut peel and membrane from grapefruit. Cut between fruit and membrane to release segments into a bowl.
Step 3
3
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.
Step 4
4
Mound rice equally on warm plates, spoon shrimp mixture equally onto rice, and garnish with grapefruit segments, endive leaves, and basil.
Ingredients
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
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