Spicy Shrimp 'Fra Diavolo'

Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the onion, sun-dried tomatoes, and 1/4 teaspoon chili flakes (or more!) to the pan and cook, tossing, until onion is soft, about 5 minutes. Stir in the minced garlic and oregano and cook for 30 seconds, until fragrant. Season with salt and pepper.

Add the diced tomatoes, stock concentrate, and 16 cup water to the pan. Reduce the heat to medium-low and simmer for 10 minutes, until sauce has thickened. Season with salt and pepper.

Season the shrimp with salt and pepper, then stir into the sauce and cook for 3-4 minutes, until just pink and opaque.

Meanwhile, drizzle the baguette with 1 tablespoon olive oil and season with salt and pepper. Toast on a baking sheet in the oven for 3-4 minutes, until golden brown and crispy.