Ginger-Apricot Shrimp

Directions

1. 1
   Place apricots and plums in small heatproof bowl.
2. 2
   Add enough boiling water to cover.
3. 3
   Let stand 15 minutes to soften.
4. 4
   Drain and quarter all fruit.
5. 5
   Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind concentrate, and sugar in small bowl.
6. 6
   Whisk cumin, curry powder, garlic powder, and cayenne pepper in another small bowl.
7. 7
   DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead.
8. 8
   Let stand separately at room temperature.
9. 9
   Heat vegetable oil in heavy large skillet over medium-high heat.
10. 10
    Add onion and saut until translucent, about 2 minutes.
11. 11
    Add garlic and ginger and saut 30 seconds.
12. 12
    Add apricots, plums, and carrot; saut until onion begins to brown, about 1 minute.
13. 13
    Add shrimp and spice blend, stirring to coat.
14. 14
    Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes.
15. 15
    Add broth mixture; cover and cook until shrimp are just opaque in center, about 1 minute, adding more broth by tablespoonfuls if sauce is too thick.
16. 16
    Transfer to serving bowl.
17. 17
    Sprinkle with green onion and serve.
18. 18
    *Tamarind concentrate is a dark, seedless paste (sometimes labeled tamarind paste) with a tart-sweet flavor; available at Middle Eastern and Indian markets and at some Asian markets.