Shrimp Melt Recipe - Allrecipes.com
Shrimp Melt Recipe
  • READY IN 15 mins

Shrimp Melt

Recipe by  

"Shrimp over English muffin with sauce"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. In a medium saucepan, melt butter and saute onions and shrimp over medium heat until shrimp are pink.
  2. Stir in flour and Old Bay seasoning to make a roux. Slowly pour in milk, stirring constantly. Allow to thicken. Stir in celery and cook until celery is soft.
  3. Preheat oven on broiler setting.
  4. Spoon mixture over toasted English muffins, top each with a slice of tomato and provolone cheese. Place under a preheated broiler for 30 seconds to 1 minute or until cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2006

This is an absolutely awesome recipe. Prior reviewers have scoped things out very well: 1) cut milk by half or at least a quarter or alternatively, increase the flour to thicken, 2) reduce Old Bay seasoning to 1 1/2 tablespoons or so; two tablespoons are okay, but getting close to being "too much." I used diced tomatoes because that's what I had on hand. I used regular onion because I didn't have any green onion. I left the melts under the broiler for two or three minutes for a golden brown appearance on the cheese (instead of 30 seconds to one minute). Watch the melts closely though. Food that close to the element can burn easily, of course. I used provolone on most of the melts, but tried pepper jack cheese on three of them and it was excellent too. For something a little different and definitely worth the trouble, give this one a shot!

 
Most Helpful Critical Review
May 19, 2011

This was so insanely salty it was practically inedible and I only used half the Old Bay. Wow, maybe with like a teaspoon of Old Bay it would be good.

 

24 Ratings

Jun 15, 2010

quick and easy and yummy!! you can add what you like. I added some mushrooms for my hubby

 
Jan 11, 2004

I'm giving this a 4 because the end product came out very well. But I think there are some adjustments that need to be made on the ingredients. First of all, there is way too much milk. I used a little more flour than called for (added an extra pinch or two) and only used HALF the milk called for..and probably should have used a little less milk. I would say add the milk in batches and stir, and stop before it gets too soupy. I used frozen shrimp that was about 3/4 defrosted, so I may have had A LITTLE more liquid than normal, but it is just too much milk. Even with only using 1/2 the milk mine was still boardering on "soupy". The other adjustment I would make is the Old Bay amount. I love Old Bay, and I like things salty and spicy, BUT, the full amount (which I added) was on the boarder of me enjoying it (which I did). If it were any saltier I would have probably eaten it, but though "god this is salty" with every bite. The finished product also tastes distinctly of Old Bay, so if you aren't a fan, this is not the recipe for you! And don't salt your tomato before you broil it! I would also like more celery and green onion, and used Swiss intead of Provolone, but that is just personal taste. Ended up tasting very good, just watch the milk and the Old Bay. :-)

 
Jan 11, 2004

This recipe was excellent. It was a bit spicy, next time I will use 1 tbsp of old bay instead of 2. I also took the advice of another and used only half the milk, and it was plenty. Very easy and very delicious.

 
Jan 04, 2011

Really liked this recipe. I also used only one cup of milk and used a general "spice and herbs" seasoning instead of the Old Bay. It was a little spicy, so I will reduce the amount of seasoning next time, but overall was impressed.

 
Feb 16, 2011

Fantastic flavor! I really didn't measure anything, but probably added extra celery and onion and a little less Old Bay and milk. Will use all the Old Bay next time. I will definitely be making this again--looked and tasted like I worked a lot harder than I did.

 
Jul 26, 2011

Well I took the IDEA of this recipe, but changed it up based on what I had on hand, and what we prefer. I used sun dried tomatoes in this b/c I LOVE them, and left out the celery. I also used cream instead of milk b/c I needed to use it up, but cut it in half. We prefer french bread, so I served it over those, and they were awesome! We had leftovers, and they were even better the next day! With my changes I give it a 5! It's a good one to just play around with based on what you have on hand and what seasonings you like.

 

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Nutrition

  • Calories
  • 647 kcal
  • 32%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 252 mg
  • 84%
  • Fat
  • 32.5 g
  • 50%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 47.5 g
  • 95%
  • Sodium
  • 2513 mg
  • 101%

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

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