1 can pure coconut milk 1-1/4 cups basmati rice 2 large ruby red grapefruit 1/2 cup firmly packed gf brown sugar 1 Tablespoon cornstarch 1/4 cup gf soy sauce 2 Tablespoons rice vinegar 2 Tablespoons fresh ginger, minced 1 pound medium shrimp, shelled, de-veined and cleaned 1/2 pound Belgian endive, leaves separated, drained and rinsed 1/2 cup finely sliced fresh basil
In a 4 quart saucepan, over high heat, combine coconut milk, rice and 3/4 cup water. Bring to a boil, reduce heat, cover and simmer for about 30 minutes.
Cut, peel and separate membrane from grapefruit. Cut between membrane and fruit to release segments. Place in a bowl and set aside.
In a large saute pan, mix sugar and cornstarch. Add gf soy sauce, vinegar, and ginger. Stir on high heat until boiling, about 1 minute. Add shrimp and saute until opaque but still moist, about 3-4 minutes.
Mound equal amounts of rice on warm plates, spoon shrimp onto rice, and garnish with grapefruit segments, endive leaves and basil. Serve immediately.
The presentation of this dish looks fit for a dinner party...however, I served this to my 3 year old and he absolutely loved it! Either way this is a delightful dish for anyone, no matter what age you are!