Thai Sticky Shrimp With Coconut Rice

• 1 (14 ounce) can reduced-fat coconut milk
• 1 1/4 cups short-grain rice
• 2 ruby red grapefruits
• 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 lb shelled deveined shrimp

1. In 4qt saucepan, on high heat, combine coconut milk,rice,and 3/4 cup water.
2. Bring to a boil.
3. Reduce heat,cover,and simmer 15 minutes.
4. Meanwhile, cut peel and membrane from grapefruit.
5. Cut between fruit and membrane to release segments into a bowl.
6. In a 12in skillet mix sugar and cornstarch.
7. Add soy sauce,vinegar,and ginger.
8. Stir on high heat until boiling.
9. Add shrimp and stir until shrimp are opaque (3 minutes).
10. Add grapefruit segments.
11. Heat through.
12. Mound rice equally on 4 plates.
13. Spoon shrimp and grapefruit mixture over rice.

coconut milk, shortgrain rice, red grapefruits, brown sugar, cornstarch, soy sauce, rice vinegar, fresh ginger, shrimp

Taken from www.food.com/recipe/thai-sticky-shrimp-with-coconut-rice-22000 (may not work)