Ginger-Apricot Shrimp

4.7(16)

This fragrant dish has a wonderful blend of spices and goes well with steamed basmati rice.

by Epicurious·published 2007-07-30

Open original recipe

Servings

Makes 2 servings

Total time

—

Calories / serving

—

Ingredients (18)

serves

12 dried apricot halvesapricot
12 pitted dried plums (prunes)
2/3 cup (or more) low-salt chicken broth
2 tablespoons soy saucesoy-sauce
1 tablespoon mango chutney, large pieces choppedmango-chutney
2 teaspoons tamarind concentrate*tamarind
1 teaspoon sugarsugar
1 1/4 teaspoons ground cumincumin
1 1/4 teaspoons curry powdercurry
1 1/4 teaspoons garlic powdergarlic-powder
1/2 teaspoon cayenne pepperpepper
3 tablespoons vegetable oilvegetable-oil
1/2 cup thinly sliced white oniononion
2 garlic cloves, mincedgarlic
1 teaspoon chopped peeled fresh gingerginger
1/2 cup matchstick-size strips peeled carrotcarrot
16 uncooked large shrimp, peeled, deveinedshrimp
1 green onion, choppedscallion

Instructions (4 steps)

01Place apricots and plums in small heatproof bowl. Add enough boiling water to cover. Let stand 15 minutes to soften. Drain and quarter all fruit.

Pantry check

Data quality

servings.value

02Meanwhile, 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.

03Heat 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.