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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This fragrant dish has a wonderful blend of spices and goes well with steamed basmati rice. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. *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.
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