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.