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Thai Sticky Shrimp with Coconut Rice





Yields
Makes 4 servings

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories569
% Daily Value *
Total Fat 7.5g10%

Saturated Fat 3.6g18%
Cholesterol 173mg58%
Sodium 1238mg54%
Total Carbohydrate 96g35%

Dietary Fiber 3g11%
Protein 31g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.