Cheesy Shrimp Meltaways Recipe - Allrecipes.com
Cheesy Shrimp Meltaways Recipe
  • READY IN 25 mins

Cheesy Shrimp Meltaways

Recipe by  

"These little morsels melt in your mouth. The cheese and shrimp topping becomes puffy while baking. Make sure you serve them hot. This recipe can easily be doubled and frozen, so it's perfect for parties."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Split the English muffins in half and set aside.
  3. In a mixing bowl, combine the shrimp, softened butter, cheese spread, mayonnaise, garlic powder and seasoned salt. Spread the mixture onto the English muffin halves. Slice each half into 6 or 8 triangles. Place the triangles on a cookie sheet. Bake for 10 minutes, until the mixture begins to melt. Serve immediately.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2005

Definitely use the OLD ENGLISH spread that comes in a little jar with a blue top (you can find it where you would find Cheez Whiz ~~ but PLEASE don't use Cheez Whiz for this recipe, it will come out too runny! :) When I originally submitted the recipe I specifically mentioned Old English spread, but I guess this site doesn't allow brand names so it wasn't included...but that's a critical part of this recipe. Something I've started doing is making these without the shrimp but adding chopped chives and green onions to the cheese mixture instead and serving alongside homemade tomato basil soup....I don't think life gets any better than that, especially on a cold winter's night!! ENJOY! :)

 
Most Helpful Critical Review
Jul 22, 2009

These came out very soggy and there was way too much butter. I think they would taste okay if you cut out a lot of the butter.

 
May 29, 2003

Made them as an appetizer for a birthday dinner. They were loved by all. I think I might use slightly larger shrimps next time, and the time after that, and the time after that...........

 
May 29, 2003

This is a very easy and quick appetizer. Great to make ahead of time and refrigerate or freeze for later use.

 
May 30, 2007

You HAVE TO use the Old English cheese spread for these. I also make these omitting the shrimp and using a can of "picked-through" flaked crab meat. DELISHIOUS!!!!

 
Jun 16, 2006

This recipe feels like home! My mom used to make these for all of our family parties. The only difference is that she would put them under the broiler to get them bubbly and toasty. The crispy / burnt texture makes the english muffin crunch. For those that think it's too salty, try using butter w/o salt.

 
Nov 27, 2008

I'm editing my review because I served this at Thanksgiving today and the new adjustments I made were a huge hit for my relatives who have had this before. Big improvement for a little work, get a handful of medium frozen shrimp, boil them in lightly salted water, chop them and use them instead of those babies out of the can. I used 5oz of pub cheese because I didn't have the Old English and it was just as good. Lastly, bake them on the halved english muffins and cut them into wedges after they've rested for a couple of minutes. This allows all of that cheese and butter to settle into the nooks and cranies before you cut into them let it all melt out onto the tray all run out. YUM!

 
Mar 13, 2006

Outstanding! I used the Old English as recommended. I also used about 10 jumbo shrimp in place of the canned, and added about a 1/2 cup shredded cheddar cheese. Also, I also got 10 servings.

 

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Nutrition

  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 6.8 g
  • 14%
  • Sodium
  • 403 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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