Shrimp Po' Boys with Baked Pickles and Garlicky Sauteed Kale

We made this for dinner tonight and it was yummy- even the kale! We decided to use frozen breaded shrimp as a time saver. When we made the sauce we used whole milk instead of buttermilk and dijon mustard instead of whole grain. We skipped the lettuce.

For the pickles, we used Egg Beaters, and Dave accidentally mixed the flour in with the Panko, but they still worked.

• 

• Shrimp Po' Boy Ingredients
• 2 tablespoons low-fat buttermilk, divided
• 1 tablespoon canola mayonnaise 
• 1 tablespoon water 
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons whole-grain mustard
• 1/2 teaspoon ground red pepper
• 16 medium shrimp, peeled and deveined (about 3/4 pound) 
• 1/4 cup yellow cornmeal
• Cooking spray
• 1 (12-ounce) French bread baguette, cut crosswise into 4 pieces
• 2 cups thinly sliced green leaf lettuce
• 8 (1/4-inch-thick) tomato slices 

Shrimp Po' Boy Preparation

1. 1. Place a baking sheet in oven. Preheat oven to 450° (leave pan in oven).
2. 2. Combine 1 tablespoon buttermilk, mayonnaise, and next 4 ingredients (through pepper), stirring with a whisk. Set aside.
3. 3. Combine remaining 1 tablespoon buttermilk and shrimp in a bowl; toss to coat. Sprinkle with cornmeal; toss to coat. Carefully remove preheated pan from oven. Arrange shrimp in a single layer on pan. Lightly coat shrimp with cooking spray. Bake at 450° for 8 minutes or until done.
4. 4. Cut bread pieces through the top, cutting to, but not through, the bottom. Hollow out bread, leaving a 1/2-inch-thick shell. Combine 2 tablespoons mayonnaise mixture and lettuce; toss to coat. Divide lettuce mixture, tomatoes, shrimp, and remaining mayonnaise mixture among bread pieces.

6. Baked Pickles Ingredients
7. 1/2 cup panko
8. 2 tablespoons all-purpose flour
9. 2 egg whites, lightly beaten 
10. 32 low-sodium kosher dill pickle chips

Baked Pickles Preparation

1. Preheat oven to 450°. Heat a skillet over medium-high heat. Add panko; cook 2 minutes or until golden, shaking pan frequently. Place panko in a shallow dish. Place flour in another shallow dish; place egg whites in another shallow dish. Pat dill pickle chips dry with paper towels. Dredge pickles in flour; dip in egg whites, and dredge in panko. Arrange pickles in a single layer on a baking sheet. Bake at 450° for 8 minutes on each side or until crisp.

12. Garlicky Sauteed Kale Ingredients
13. • 1 tablespoon sliced garlic
    • 2 teaspoons olive oil 
    • 8 packed cups Lacinato kale
    • 1/4 cup unsalted chicken stock
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper

    Kale Preparation

    1. Combine garlic and olive oil in a large skillet over medium-high heat; cook 2 minutes or just until garlic begins to brown. Add kale; sauté 2 minutes, tossing frequently. Stir in chicken stock, salt, and pepper; cover and cook 3 minutes on medium heat or just until kale wilts.