Creamy (And Low Fat?!) Shrimp Crepe Filling - cooking recipe

Ingredients

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

Preparation

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