Seaside Shortcakes

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

 * 1) Heat oven to 375°F.
 * 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.