Recipes Included On This Page Shrimp and Ham Jambalaya Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Shrimp and Ham Jambalaya Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups onion -- finely chopped 2 tablespoons garlic -- finely chopped 1/2 cup celery -- finely chopped 1/4 cup green pepper -- finely chopped 1 pound chorizo -- sliced 1 pound smoked ham -- cut into 1/2-inch cubes 1 can tomatoes -- drained and chopped with all the liquid 3 tablespoons tomato paste 1 tablespoon fresh parsley 3 whole cloves -- pulverized 1/2 teaspoon dried thyme 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper 2 pounds medium shrimp -- cooked Cooked rice Saute vegetables until soft, but not browned. Add chorizo and smoked ham. Stir in remaining ingredients (except shrimp). Cook until thickened and, just before serving stir. Contributed to the FareShare Gazette by Jennie; 6 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto Recipe By : Recipe courtesy Giada De Laurentiis Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds asparagus -- trimmed 3/4 pound spaghetti 4 tablespoons olive oil 4 garlic cloves -- minced Salt and freshly ground black pepper 6 ounces thinly sliced prosciutto -- cut crosswise into strips 6 ounces smoked mozzarella cheese -- diced (about 1 cup) 6 tablespoons thinly sliced fresh basil leaves Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside. Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve. Episode#: EI1B11 Copyright (c) 2003 Television Food Network, G.P., All Rights Reserved Difficulty : Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield : 6 to 8 servings Recipe courtesy Giada De Laurentiis Contributed to the FareShare Gazette by Robin in response to a request; 18 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 312 Calories; 10g Fat (28.8% calories from fat); 9g Protein; 47g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 2 Fat.