Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Unpeeled small fresh shrimp
4 c Water
1/4 c Reduced-calorie margarine
1/4 c All-purpose flour
1 10 1/2 oz. can low-sodium
Chicken broth
1/2 c Water
1 c Low-fat sour cream
1 Jalapeno pepper, seeded and
Minced
1/8 ts Salt
Vegt. cooking spray
1 c Nonfat cottage cheese
1/2 lb Fresh lump crabmeat, drained
1 4 1/2 oz. can chopped green
Chiles
1/2 c Shredded reduced-fat
Monterey Jack cheese
10 6" white corn tortillas
Salsa cruda
Fresh cilantro sprigs(option

Peel and devein shrimp, set aside. Bring 4 cups water to a boil in a
large saucepan; add shrimp, and cook 3-5 minutes or until shrimp turn
pink. Drain well, and set aside. Melt margarine in a small saucepan
over low heat; add flour, stirring until smooth. Cook, stirring
constantly, 1 minute. Gradually add broth and 1/2 cup water; cook
over medium heat, stirring constantly, until mixture is slightly
thickened and bubbly. Remove from heat, and let stand 5 minutes.
Gently stir in sour cream, jalapeno pepper, and salt. Pour 3/4 cup
sauce in bottom of a 13x9x2 inch baking dish coated with cooking
spray. Set remaining sauce aside. Place cottage cheese in container
of an electric blender; cover and process until smooth, stopping once
to scrape down sides.

Transfer to a medium bowl. Stir in shrimp, crabmeat, chiles and
monterey jack cheese. Spoon 1/3 cup seafood mixture across center of
each tortilla. Roll up tortillas; place, seam side down over sauce in
dish. Pour remaining sauce over tortillas. Bake at 350 degrees for
25 minutes or until thoroughly heated. Spoon salsa cruda across
center of tortillas. Garnish with fresh cilantro sprigs is desired.
Salsa Cruda: 1 cup peeled, seeded and chopped tomato
1/2 cup chopped onion 1/4 cup no salt added tomato juice 2
tablespoons chopped fresh cilantro
1/8 teaspoon salt 1 small jalapeno pepper, seeded and minced.
combine all ingredients in a small bowl, stirring well. yield
: 1 1/2 cups.

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