Delicious seafood twist to a classic recipe.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place shrimp on the prepared baking sheet. Add 1 tablespoon olive oil, salt, and pepper, and toss gently to combine. Place into oven and roast just until pink, firm, and cook through (about 6-8 minutes.) Remove from oven and let cool before dicing into bite-sized pieces.
Reduce oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
Heat remaining 1 tablespoon olive oil in large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent (about 5 minutes.) Add cabbage, carrot, spinach, chipotle pepper, oregano, and cayenne. Cook, stirring occasionally, until the spinach begins to wilt (1-2 minutes.)
Add shrimp and gently toss to combine.
Melt the butter in a large saucepan.
Whisk in flour until lightly browned (1-2 minutes.) Whisk in chicken stock and cook, whisking constantly (1-2 minutes.)
Stir in sour cream.
Add jalapenos and garlic powder and simmer until sauce thickens (about 2 minutes.)
Season with salt and pepper. Remove from heat and stir in cilantro.