Once the puff pastry sheets have thawed, take them out of the package and using a biscuit cutter, cut the sheets into six rounds of approximately four inches each.       In a nonstick sauce pan over medium high heat add the butter,

In a large pot, bring the water to a boil with or without the optional salt.       Place the butter in a large skillet set on medium-high heat and cook until it sizzles, about 2 m

Bring a large pot of salted water to a boil. In a wide, deep sauté pan, heat the olive oil over medium high heat. Add the garlic, red pepper flakes and onion. Sauté for 5 - 7 minutes, until onions are well

Drain and chop the canned tomatoes, saving the drained juices to use later in the making of the sauce. Heat the olive oil and garlic in a large sauté pan on medium-high heat until the garlic starts to brown, about

Bring the chicken stock to a low simmer. Mix the dry spices in a bowl and sprinkle all over the shrimp. In a large, deep sauté pan, brown the shrimp in the olive oil over high heat for about 1 to 2

Heat the olive oil in a large saucepan set on high heat until sizzling, about 2 minutes. Add the red pepper flakes, celery, carrot, onion, garlic, bay leaf, sage and basil, and cook for 2 minutes, stirring constantly. Reduce the