Preheat oven to 325°F.
Warm the oil in a large skillet over medium heat. Add the shrimp and cook until nearly done, about 4 to 6 minutes. Add the vegetables and seasonings and cook for 5 minutes. Set aside.
Combine the remaining ingredients and crabmeat in a mixing bowl. Fold the shrimp mixture into the eggs. Add biscuits until the mixture absorbs most of the liquid (there should still be some liquid in the casserole, and it shouldn’t be dry after the biscuits have been added). Mix well and place in a buttered two-quart baking dish. Bake for 30 to 40 minutes, or until a knife inserted comes out clean.
Yield: 6 – 8 servings