- 12 dried apricot halves
- 12 pitted dried plums (prunes)
- 2/3 cup (or more) low-salt chicken broth
- 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 pepper
- 3 tablespoons vegetable oil
- 1/2 cup thinly sliced white onion
- 2 garlic cloves, minced
- 1 teaspoon chopped peeled fresh ginger
- 1/2 cup matchstick-size strips peeled carrot
- 16 uncooked large shrimp, peeled, deveined
- 1 green onion, chopped
- 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 pepper 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 saut until translucent, about 2 minutes. Add garlic and ginger and saut 30 seconds. Add apricots, plums, and carrot; saut 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.