Thai Sticky Shrimp with Coconut Rice
Shared by: sunfrogger
Source:
www.myrecipes.com
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
Directions
Visit myrecipes.com for directions.
Nutritional Information
Amount Per Serving (4 Servings)
Calories: 569
Protein: 31g
Fat: 7.5g
Cholesterol: 173mg
Sodium: 1238mg
Fiber: 3g