Thai Sticky Shrimp With Coconut Rice

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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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