"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

SEASIDE SHORTCAKES Recipe

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This recipe for SEASIDE SHORTCAKES, by , is from Kristin's Kookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Brunsting
Added: Wednesday, November 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can (5 biscuits) Grands Refrigerated Buttermilk Biscuits
1/2 cup dry white wine
1 (16 oz.) jar alfredo sauce
1 (8 oz.) container cream cheese with chives and onion
1 cup frozen baby sweet peas
1/2 lb shelled deveined cooked medium shrimp
1 (6 oz.) can crabmeat, drained
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh chives

Directions:
Directions:
1. Heat oven to 375. Prepare and bake biscuits as directed on can.

2. Meanwhile, cook wine in large skillet over high heat for 3 to 5 minutes or until slightly reduced. Reduce heat to medium. Add Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well. Cook 8 to 10 minutes or until sauce is smooth and peas are tender, stirring occasionally.

3. 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.

Note: To substitute for wine, omit reducing step and add 1/3 cup milk with Alfredo sauce. Continue as directed above.

Number Of Servings:
Number Of Servings:
5 servings

 

 

 

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