1 can large refrigerated buttermilk biscuits (5)
1/2 c 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.cooked medium shrimp
1 6 oz can crabmeat, drained
1/2 cup shredded cheddar cheese
1/4 c chopped fresh chives
Heat oven to 375°F. Prepare and bake biscuits as directed on can.
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.
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.
1/2 c 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.cooked medium shrimp
1 6 oz can crabmeat, drained
1/2 cup shredded cheddar cheese
1/4 c chopped fresh chives
Heat oven to 375°F. Prepare and bake biscuits as directed on can.
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.
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.
