Seaside Shortcakes

• 1 (10 1/4 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
• 13 cup dry white wine
• 1 (8 ounce) container cream cheese with chives and onions
• 1 (16 ounce) jar alfredo sauce
• 1 cup baby peas
• 12 lb shelled deveined and cooked medium shrimp
• 1 (6 ounce) container crabmeat, drained
• 12 cup shredded parmesan cheese
• 14 cup chopped chives
• 3 tablespoons chopped pimiento, pieces (not roasted or fresh) (optional)

1. Heat oven to 375F.
2. Prepare and bake biscuits as directed on pkg.
3. Meanwhle, cook wine in large skillet over high heat(3-5 min) or until slightly reduced.
4. Reduce heat to medium.
5. Add Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well.
6. Cook 8-10 min or until sauce is smooth and peas are tender, stirring occasionally.
7. Add pimento pieces, if using.
8. Split each warm biscuit.
9. Place bottom halves on individual serving plates.
10. Spoon half of seafood mixture over biscuits.
11. Cover with biscuit tops.
12. Top with remaining seafood mixture.
13. Sprinkle with cheese and chives.
14. Serve with a nice tomato and avocado salad and fresh fruit.

buttermilk, white wine, cream cheese, alfredo sauce, baby peas, shrimp, container crabmeat, parmesan cheese, chives, pimiento

Taken from www.food.com/recipe/seaside-shortcakes-155519 (may not work)