I've made this at least 5 times and it's always a hit! Not to mention how easy it is to make.

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!!!!

Really good, really easy and got rave reviews from my guests!

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.

Really different recipe. I kept the muffins whole, but followed everything else exactly. Though, it does seem like a lot of butter to use. I will add chives and green onions next time like a reviewer suggested.

Very yummy! I lightly toasted my english muffins before adding the shrimp mixture on top. I also kept mine whole figuring I would make less of a mess that way. Instead of processed cheese spread, I used Tilamok jalapeno cheddar spread. Everyone loved the subtle kicked!

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.

Everyone loves these. Great with crab as well. Freezes beautifully - just pull out of freezer and bake as needed. I use about 1/2 of the butter called for. The jars of "Old English" cheese work great.

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! :)

i have made a version of this for years - but with canned crab meat. definately use the 'old english' cheese - the 'wiz' will definately be too runny. the crab distributes more evenly with the cheese mixture as well.. be sure to rinse well to avoid being too salty. enjoy!

Yummy and good for a luncheon entree if you leave the English muffins whole. Be sure and rinse the shrimp as well as drain them for a fresher, less salty flavor.

Made these for a cookout yesterday. They were the hit of the party! Had to hurry and make another batch. Today, I'm printing out requested copies for my friends. Thanks Mel.

When I was a teenager I had a friend whose mom would make these for us when we would sleep over. I came to this sight looking for this recipe specifically. I used a name brand cheese spread when I made them and then tried a store brand. They were much better with the name brand. Thanks for bringing back a great taste and great memories!

Reduced the number of servings so maybe the proportions were off but these were way too salty; I used regular shrimp instead of canned. The cheese sauce was just that soupy, cheese sauce and the toppings were falling off of the English muffin as I put the pieces on a plate. Will not make again.

Melt in your mouth good! I will definatley make it again

I was surprised at how well it turned out. Very tasty...gets a little rich. I recommend very small helpings. Makes SEVERAL servings.

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