Ginger-Apricot Shrimp

ingredients

• 12 dried apricot halves
• 12 pitted dried plums (prunes)
• 2/3 cup (or more) low-salt chicken broth
  2/3 cup water & 2/3 teaspoon bouillon
• 2 tablespoons soy sauce
• 1 tablespoon mango chutney, large pieces chopped
• 2 teaspoons tamarind concentrate*
• 1 teaspoon sugar
• 1 1/4 teaspoons ground cumin
• 1 1/4 teaspoons curry powder
• 1 1/4 teaspoons garlic powder
• 1/2 teaspoon cayenne
• 3 tablespoons vegetable oil
• 1/2 cup thinly sliced white onion
• 2 garlic cloves, minced
• 1 teaspoon chopped peeled ginger
• 1/2 cup matchstick-size strips peeled carrot
• 16 uncooked large shrimp, peeled, deveined
• 1 green onion, chopped

directions

Place apricots and plums in small heatproof bowl. Add enough boiling water to cover. Let stand 15 minutes to soften. Drain and quarter all fruit.

Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind concentrate, and sugar in small bowl. Whisk cumin, curry powder, garlic powder, and cayenne in another small bowl. DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead. Let stand separately at room temperature.

Heat vegetable oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 2 minutes. Add garlic and ginger and sauté 30 seconds. Add apricots, plums, and carrot, sauté until onion begins to brown, about 1 minute. Add shrimp and spice blend, stirring to coat. Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes. 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. Transfer to serving bowl. Sprinkle with green onion and serve.

*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.