Food Blog with delicious recipes and also reviews of Providence, RI restuarants

Shrimp Fra Diavolo May 20, 2013

Shrimp Fra DiavloNow I love spicy. This recipe was near my limit for spiciness but I enjoyed each and every mouthful that I shoved as quickly as possible into my mouth. I would say that I inhaled my first and second bowlful of this delicious dish. Now with that being said if you do not like spicy or enjoy a more milder taste, please use 1/4 of the recommended crushed red pepper flakes I have listed below. This dish is quick and easy to make. I like to serve mine with pieces of crusty bread to dip in the sauce and soak up all the delicious goodness that may have been left in the bowl. But serving it with rice or pasta would work as well. I like enjoying this with a glass of wine, usually some from the same bottle I used in cooking this dish, on a warm spring evening with the windows open and enjoying the fresh air blowing in.








Prep: 18 minutes

Cooking Time: 19 minutes

Total Time: 37 minutes

Servings: 6 adults as a main dish


1/2 cup of extra virgin olive oil

1 cup of white wine

2 Tablespoons of unsalted butter

1 pound of medium shrimp, shelled and deveined

1 Large Yellow onion, thinly sliced

6 cloves of garlic, diced

1 16 ounce can of diced tomatoes

1 1/2 cups of vegetable broth

3 Tablespoons of crushed red pepper flakes

1/2 Tablespoon of salt

1/2 Tablespoon of black pepper

1/2 Tablespoon of Old Bay Seasoning


Heat the olive oil over medium heat. Add butter and half of the crushed red pepper flakes. Once butter has melted add onions and garlic. Cook for 5 minutes, but make sure the garlic does not brown. Add the white wine and tomatoes, salt, pepper, remaining half of the crushed red pepper flakes and old bay seasoning. Cook for 7 minutes. Finally add the vegetable broth and shrimp. Cook for 7 minutes longer or until the shrimp is just pink and cooked through. Remove from heat and serve immediately.

Make sure to serve with some crusty bread, rice or pasta. That is if you can make it that far without succumbing like I have before with this dish and just start dipping pieces of bread right into the warm pot and devour while standing over the stove top.

Buon appetito from my kitchen to yours.


Spicy Roasted Chickpeas December 6, 2012

So I made this recipe and it comes out delicious and it is fast and easy to make. I like to bring them with me as a snack to work or just have available to munch on as a healthy snack. Even if you are not a huge fan of chickpeas you will enjoy some of these. I like using Siracha hot sauce but you could use any hot sauce that you prefer.

Roasted chickpeas


2 Cans of no salt added chickpeas

1 Teaspoon of salt

2 Teaspoons of black pepper

1 Tablespoon of chili powder

1 Tablespoon of Paprika

1 Teaspoon of Red Pepper Flakes

2 Tablespoons of Sriracha Hot Sauce

1 Tablespoon of Chili Garlic Sauce

2 Cloves of garlic

1/4 Cup of Olive oil

1 lime


Preheat the oven to 375 degrees.

Drain the two cans of chickpeas and pat completely dry. Meanwhile mince the garlic and combine it with the rest of the ingredients except the lime in a large bowl. Juice the lime over all of the ingredients. Mix thoroughly to combine all ingredients.

Take a baking sheet and cover it with tin foil. Place the chickpeas mixture on the baking sheet in a single layer. Place it in the oven for 30 minutes. Now you need to mix the chickpeas mix every 10 minutes so that chickpeas cook evenly.

Take out cool over the oven and let the chickpeas cool slightly and then enjoy. Once you pop a couple of them in your mouth you will not want to stop.