Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream Cheese | 1 oz (28g) | 99 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chive | 1 tbsp (3g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (10 1/4 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
- 1/3 cup dry white wine
- 1 (8 ounce) container cream cheese with chives and onions
- 1 (16 ounce) jar alfredo sauce
- 1 cup baby peas
- 1/2 lb shelled deveined and cooked medium shrimp
- 1 (6 ounce) container crabmeat, drained
- 1/2 cup shredded parmesan cheese
- 1/4 cup chopped chives
- 3 tablespoons chopped pimiento, pieces (not roasted or fresh) (optional)
Directions
Heat oven to 375°F.
Prepare and bake biscuits as directed on pkg.
Meanwhle, cook wine in large skillet over high heat(3-5 min) or until slightly reduced.
Reduce heat to medium.
Add Alfredo sauce, cream cheese, peas, shrimp and crabmeat; mix well.
Cook 8-10 min or until sauce is smooth and peas are tender, stirring occasionally.
Add pimento pieces, if using.
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.
Serve with a nice tomato and avocado salad and fresh fruit.
Category:Californian Recipes
Category:Californian Meat Dishes