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
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.