Cub Foods Weekly Ad Circular - valid 04/17-04/30/2023 (Page 24)

pesto shrimp linguine ½ cup firmly packed fresh basil leaves ½ cup firmly packed parsley ½ cup shredded parmesan ½ cup chopped walnuts divided ½ tsp salt large raw shrimp thawed ue blending until well com- bined; set aside package directions; drain toast remaining walnuts until spoon oil over medium-high add shrimp and sauté until transfer to serving bowls and sprinkle with remaining parme- san and toasted walnuts shrimp po' boys salad with herb lb arctic shores large raw vinaigrette and whipped feta ½ cup cornmeal vegetable oil for frying lettuce whisk the first six ingredients ½ cup buttermilk and 1 table- you prepare the next steps cajun seasoning together remaining ½ cup flour mixture and remaining 2 tablespoons buttermilk together in another shallow bowl in the flour mixture and toss then return to flour pressing erate 15 minutes slotted spoon to transfer shrimp to the paper-towel lined baking repeat with remaining shrimp ly on both cut sides of each among rolls and serve inches oil to large dutch oven ½ tsp salt ½ cup extra-virgin olive oil the water return to a simmer; on a rimmed baking sheet and chill 30 minutes and heavy cream in a food move to a bowl and set aside in fresh herbs dressing over the salad to moisten and toss to coat the bottom of a large serving dressing on the side thai shrimp noodle salad ½ cup coconut water cubed nut water whisking until sugar water to a boil and add shrimp turn off the heat and let stand bowl filled with ice water and water to a boil again and add heat and let stand 3-6 minutes drain in a colander and rinse toss with a few tablespoons of the fish sauce dressing shallow bowls with the lettuce divide noodles between the plates and top with the mango with the fish sauce dressing