INGREDIENTS

12 dried apricot halves
12 pitted dried plums (prunes)
2/3 Cup (or more) low-salt chicken broth
2 Tbsp soy sauce
1 Tbsp mango chutney, large pieces chopped
2 tsp Tamarind
1 tsp sugar
1 1/4 tsp Ground Cumin
1 1/4 tsp Curry Powder
1 1/4 tsp Garlic Powder
1/2 tsp Cayenne Pepper
3 Tbsp Olive Oil
1/2 Cup thinly sliced white onion
2 garlic cloves, minced
1 tsp chopped peeled fresh ginger
1/2 Cup matchstick-size strips peeled carrot
16 uncooked large shrimp, peeled, deveined
1 green onion, chopped

STEPS

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, 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 until ready to use.

Heat vegetable oil in heavy large skillet over medium-high heat. Add onion and saute until translucent, about 2 minutes. Add garlic and ginger and saute 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.

Cuisines:

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