Recipe by MICHELLE
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 ounce) package
1 (4.5 ounce) can
small shrimp, drained
1 (5 ounce) jar
processed cheese spread
1 1/2 teaspoons
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! :)
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.
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...........
This is a very easy and quick appetizer. Great to make ahead of time and refrigerate or freeze for later use.
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!!!!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Shrimp Meltaways
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 102
Easy recipes for summer get-togethers.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to cook marinated shrimp on a hot slab of salt.
See how to make delicious homemade cheesy crackers.
A beer batter keeps the coconut on these crispy shrimp during cooking.