Creamy (And Low Fat?!) Shrimp Crepe Filling

• cooking spray
• 2 tablespoons green onions, chopped
• 1 tablespoon red onion, chopped
• 1 tablespoon celery, chopped
• 1/2 tomatoes, chopped
• 1 tablespoon light butter
• 2 tablespoons flour
• salt and pepper
• 1/8 teaspoon nutmeg
• 3/4 cup skim milk
• 3/8 cup low-fat cheddar cheese, grated (I use 75% reduced-fat Cabot white cheddar)
• 1/8 cup sherry wine
• 24 cooked medium shrimp, chopped
• 1 tablespoon fresh parsley, separated into small sprigs
• 4 (6 inch) crepes

1. Spray a nonstick pan with cooking spray. Saute onions and celery over medium-low heat, stirring occasionally. Set aside.
2. Melt the butter in a pan over medium-low heat. Stir in the flour and nutmeg until smooth.
3. Gradually stir in the milk. Cook until smooth and thickens a little.
4. Add the cheese, and stir until melted.
5. Add sauted vegetables, tomato, shrimp, and parsley, stirring to coat.
6. To assemble, place one crepe on a dinner plate and spoon seafood and sauce down the middle. Roll crepe and repeat.
7. Makes enough filling for 3-4 crepes, depending on how full you like them.

cooking spray, green onions, red onion, celery, tomatoes, light butter, flour, salt, nutmeg, milk, lowfat cheddar cheese, sherry wine, shrimp, fresh parsley, crepes

Taken from www.food.com/recipe/creamy-and-low-fat-shrimp-crepe-filling-220540 (may not work)