KitchenMagician's Recipe

BAKED - SEASIDE SHORTCAKES

Category: Sandwiches

Makes 6 servings.

Shortcakes

2 c. all-purpose flour
1 T. baking powder
1 tsp. salt
1 T. granulated sugar
1/2 c. butter, chilled
1 c. milk

Filling

1/2 c. dry white wine*
1 16-oz. jar Alfredo sauce
1 8-oz. container cream cheese with chives and onion
1 c. frozen baby sweet peas
1/2 lb. cooked shrimp, shelled and deveined
1 6-oz. can crab meat, drained
1/2 c. shredded Old Cheddar cheese
1/4 c. chopped fresh chives

Preheat oven to 425F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, and sugar.
Cut in butter, using a pastry blender, until it is the size of peas.
Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times.
Pat or roll dough out to 1 inch thick.
Cut shortcakes with a large cutter or juice glass dipped in flour.
Repeat until all dough is used. Brush off the excess flour, and place shortcakes onto baking sheet.
Bake at 425F for 13 to 15 minutes, or until edges begin to brown.
Meanwhile, prepare Filling. Heat 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 crab meat; mix well.
Cook 8 to 10 minutes or until sauce is smooth and peas are tender, stirring occasionally.
Split each warm shortcake; 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.
Return to oven for 5 to 10 minutes to melt cheese.