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1
Place apricots and plums in small heatproof bowl.
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2
Add enough boiling water to cover.
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3
Let stand 15 minutes to soften.
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4
Drain and quarter all fruit.
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5
Meanwhile, mix 2/3 cup broth with soy sauce, mango chutney, tamarind concentrate, and sugar in small bowl.
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6
Whisk cumin, curry powder, garlic powder, and cayenne pepper in another small bowl.
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7
DO AHEAD: Fruit, broth mixture, and spice blend can be made 2 hours ahead.
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8
Let stand separately at room temperature.
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9
Heat vegetable oil in heavy large skillet over medium-high heat.
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10
Add onion and saut until translucent, about 2 minutes.
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11
Add garlic and ginger and saut 30 seconds.
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12
Add apricots, plums, and carrot; saut until onion begins to brown, about 1 minute.
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13
Add shrimp and spice blend, stirring to coat.
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14
Cook until shrimp are pink on both sides but still uncooked in center, about 2 minutes.
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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.
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16
Transfer to serving bowl.
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17
Sprinkle with green onion and serve.
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18
*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.
