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1
Peel and devein shrimp, set aside.
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2
Bring 4 cups water to a boil in a large saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
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3
Drain well, and set aside.
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4
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
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5
Cook, stirring constantly, 1 minute.
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6
Gradually add broth and 1/2 cup water; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly.
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7
Remove from heat, and let stand 5 minutes.
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8
Gently stir in sour cream, jalapeno pepper, and salt.
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9
Pour 3/4 cup sauce in bottom of a 13x9x2 inch baking dish coated with cooking spray.
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10
Set remaining sauce aside.
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11
Place cottage cheese in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.
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12
Transfer to a medium bowl.
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13
Stir in shrimp, crabmeat, chiles and monterey jack cheese.
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14
Spoon 13 cup seafood mixture across center of each tortilla.
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15
Roll up tortillas; place, seam side down over sauce in dish.
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16
Pour remaining sauce over tortillas.
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17
Bake at 350F (180C) for 25 minutes or until thoroughly heated.
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18
Spoon salsa cruda across center of tortillas.
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19
Garnish with fresh cilantro sprigs is desired.
