|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|
1 Preheat the oven to 375°Fahrenheit.
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.
12 Serve immediately.