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Seaside Shortcakes

Source of Recipe

internet


List of Ingredients

1 can (8 count) Pillsbury Grands Buttermilk Biscuits
1 c. dry white wine*
2 (16 oz.) jars Alfredo sauce
2 (8 oz.) containers cream cheese with chives and onion
2 c. frozen baby sweet peas
1 lb. shelled, deveined, cooked medium shrimp
2 (6 oz.) cans crabmeat, drained
1 c. finely shredded cheddar cheese
1/2 c. chopped fresh chives

* or substitute 2/3 c. milk, and omit the reduction step


Recipe

Heat oven to 375°F. Prepare and bake biscuits as directed on the can. Meanwhile, cook wine in large skillet over high heat for 3-5 minutes, until reduced to about 2/3 cup. Reduce heat to medium. Add Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well. Cook 8-10 minutes or until sauce is smooth and peas are tender, stirring occasionally. Split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of seafood mixture over biscuits. Cover with biscuit tops. Top with remaining seafood mixture. Sprinkle with cheese and chives. Yields: 8 servings