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Spicy Shrimp With Peas and Curried Rice
- 3 tablespoons canola oil
- 2 cloves garlic, sliced
- 1 cup long-grain white rice
- 2 teaspoons curry powder
- 1 1/4 pounds kosher salt and black pepper
- 1/4 to 1/2 teaspoon peeled and deveined large shrimp
- 1 crushed red pepper
- 1 large shallot, sliced
- 1/2 cup 10-ounce bag frozen peas, thawed
- 1 tablespoon chopped fresh mint
Directions:View on Real Simple
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