Spicy Shrimp With Peas and Curried Rice
Heat 1 tablespoon of the oil in a medium pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the rice and cook, stirring often, for 2 minutes.
Add the curry powder, 1¾ cups water, and ¼ teaspoon each salt and black pepper and stir to combine. Bring to a boil. Reduce heat, cover, and simmer until the rice is tender, 18 to 22 minutes. Remove from heat and let stand, covered, for 5 minutes.
Meanwhile, heat 1 tablespoon of oil in a large skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque through-out, 4 to 6 minutes. Transfer to a plate and sprinkle with the crushed red pepper; reserve the skillet.