Strawberry, peach and blueberry shortcakes are some of America’s favorite desserts. But have you ever tried a “Seafood Shortcake?” Though it’s not a dessert, it may well become a favorite meal-in-one with your family.
If you’re a seafood lover and you like seafood lasagna or seafood pasta, then here’s a new way to enjoy a shrimp-crabmeat combination. It’s also a great way to use leftover breakfast biscuits.
Whether you make your own or buy refrigerated biscuits, I like to use the larger size.
If you make your own alfredo sauce and biscuits, the recipe takes a little longer. However, if you use ready-to-bake biscuits and a jar of alfredo sauce from the store, then you can make this in about 25 minutes.
SEAFOOD SHORTCAKES
1 10.2-ounce can (5 biscuits) refrigerated biscuits
1/2 cup dry white wine*
1 16-ounce jar alfredo Sauce
1 8-ounce-container cream cheese with chives and onion
1 cup sweet peas, fresh or frozen and thawed
1/2 pound shelled, medium shrimp; deveined and cooked
1 6-ounce-can crabmeat, drained
2 ounces (1/2 cup) shredded Cheddar cheese
1/4 cup chopped fresh chives
Heat oven to 357 degrees, 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. Makes 5 servings.
*Note: To substitute for wine, omit reducing step in first paragraph above and add 1/3 cup milk with the alfredo sauce. Continue with rest of directions.
