↞ recipe box start page
Category: Sandwiches
Prep Time: Cook Time: Total Time:
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.
view more member recipes
BAKED - SEASIDE SHORTCAKES
view my recipes
print
save
Category: Sandwiches
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Seaside Shrimp And Sausage Gumbo
by charlene8819
Serves 6: 1 cup per serving 1 1/2 Tbsp all purpose flour vegetable oil spray 4 oz reduced fat smoked turkey sausage, thinly sliced 3 cups frozen bell pepper stir fry mix (bell peppers and onion)
by charlene8819
Serves 6: 1 cup per serving 1 1/2 Tbsp all purpose flour vegetable oil spray 4 oz reduced fat smoked turkey sausage, thinly sliced 3 cups frozen bell pepper stir fry mix (bell peppers and onion)
Holiday Shortcakes
by sgre52160
Shortcakes: 1 3/4 cups flour 1/4 cup sugar 1 tbsp baking powder 1/4 tsp salt 1/2 cup butter 1/2 cup buttermilk 1 egg 1 tsp water Filling: 1 (10 oz) pkg frozen raspberries or strawberries i
by sgre52160
Shortcakes: 1 3/4 cups flour 1/4 cup sugar 1 tbsp baking powder 1/4 tsp salt 1/2 cup butter 1/2 cup buttermilk 1 egg 1 tsp water Filling: 1 (10 oz) pkg frozen raspberries or strawberries i
Nectarine Shortcakes
by ICOOK2
1/2 lb nectarines ( about 4), cut into 1/2- inch pieces 1 Tbsp fresh lemon juice 1/4 cup plus 2 tsp granulated sugar 2 cups all-purpose flour, plus more for work surface 1 Tbsp baking powder
by ICOOK2
1/2 lb nectarines ( about 4), cut into 1/2- inch pieces 1 Tbsp fresh lemon juice 1/4 cup plus 2 tsp granulated sugar 2 cups all-purpose flour, plus more for work surface 1 Tbsp baking powder
Chicken-vegetable Shortcakes
by sgre52160
Biscuits 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons vegetable shortening, chilled 3/4 cup grated sharp Cheddar cheese 1 cup buttermilk Chicken
by sgre52160
Biscuits 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons vegetable shortening, chilled 3/4 cup grated sharp Cheddar cheese 1 cup buttermilk Chicken
Strawberry Daiquiri Shortcakes
by sgre52160
4 cups strawberries, cut into quarters 1 cup bottled Daily's Strawberry Daiquiri Mix or your favorite strawberry daiquiri mix 3 tbsp cold butter 2-1/3 cups packaged biscuit mix 1/2 cup mi
by sgre52160
4 cups strawberries, cut into quarters 1 cup bottled Daily's Strawberry Daiquiri Mix or your favorite strawberry daiquiri mix 3 tbsp cold butter 2-1/3 cups packaged biscuit mix 1/2 cup mi
view more member recipes