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Seaside Shortcakes

Southern.Crockpot's picture
Ingredients
  Refrigerated buttermilk biscuits 10 1⁄4 Ounce (1 can, 5 biscuits, Pillsbury Grands)
  Dry white wine 1⁄2 Cup (8 tbs)
  Alfredo sauce 6 Ounce (1 jar)
  Cream cheese with chives and onion 8 Ounce (1 container)
  Frozen sweet peas 1 Cup (16 tbs) (baby, Green Giant Select)
  Medium shrimp 1⁄2 Pound, shelled deveined cooked
  Canned crabmeat 6 Ounce, drained (1 can)
  Cheddar cheese 2 Ounce, shredded (1/2 cup)
  Fresh chives 1⁄4 Cup (4 tbs), shredded
Directions

GETTING READY
1 Preheat the oven to 375┬░Fahrenheit.

MAKING
2 As per the directions on the can, prepare and bake the biscuits.
3 In a large skillet, cook wine over high heat for 3 to 5 minutes or until slightly reduced.
4 Lower the heat to medium.
5 Stir in Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well.
6 Cook for 8 to 10 minutes, stirring occasionally or until the sauce is smooth and peas are tender.
7 Split each warm biscuit.
8 On individual serving plates, place the bottom halves .
9 Place half of seafood mixture over the biscuits and cover with biscuit tops.
10 Top with the remaining seafood mixture.
11 Sprinkle with cheese and chives.

SERVING
12 Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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