Ginger-Apricot Shrimp
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Soy Sauce2 tsps
Tamarind Concentrate (*)1 tsp
Sugar1.25 tsps
Ground Cumin1.25 tsps
Curry Powder1.25 tsps
Garlic Powder1 tsp
Cayenne Pepper3 tbsps
Vegetable OilDirections:
1
Place apricots and plums in small heatproof bowl
2
Add enough boiling water to cover
3
Let stand 15 minutes to soften
4
Drain and quarter all fruit
5
Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind concentrate, and sugar in small bowl
6
Whisk cumin, curry powder, garlic powder, and cayenne pepper in another small bowl
7
DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead
8
Let stand separately at room temperature
9
Heat vegetable oil in heavy large skillet over medium-high heat
10
Add onion and saut until translucent, about 2 minutes
11
Add garlic and ginger and saut 30 seconds
12
Add apricots, plums, and carrot; saut until onion begins to brown, about 1 minute
13
Add shrimp and spice blend, stirring to coat
14
Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes
15
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
16
Transfer to serving bowl
17
Sprinkle with green onion and serve
18
Place apricots and plums in small heatproof bowl
19
Add enough boiling water to cover
20
Let stand 15 minutes to soften
21
Drain and quarter all fruit
22
Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind concentrate, and sugar in small bowl
23
Whisk cumin, curry powder, garlic powder, and cayenne pepper in another small bowl
24
DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead
25
Let stand separately at room temperature
26
Heat vegetable oil in heavy large skillet over medium-high heat
27
Add onion and saut until translucent, about 2 minutes
28
Add garlic and ginger and saut 30 seconds
29
Add apricots, plums, and carrot; saut until onion begins to brown, about 1 minute
30
Add shrimp and spice blend, stirring to coat
31
Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes
32
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
33
Transfer to serving bowl
34
Sprinkle with green onion and serve
35
*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
36
*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