1 pound medium shrimp, peeled
2 tablespoons olive oil, divided
Kosher Salt and ground pepper
2 cloves garlic, minced
1 small onion, diced
2 cups shredded green cabbage
1 carrot, peeled and grated
3 cups baby spinach
2 tablespoons chipotle pepper, in adobo sauce
¼ teaspoon oregano
½ teaspoon cayenne pepper
12 (6-inch) corn tortillas, warmed
2 cups Monterey Jack cheese
for Jalapeno Cream Sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups chicken broth
¾ cup sour cream
2 jalapenos, seeded and minced
½ teaspoon garlic powder
Salt and pepper
¼ cup chopped fresh cilantro
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place shrimp onto 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.
3. Reduce oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
4. 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.)
5. 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.
20 count shrimp $22 lb
30 count shrimp $18 lb
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101 N. 850 E.
Fowler IN 47944
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