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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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Split the English muffins in half and set aside.

  • 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.

Nutrition Facts

185 calories; protein 6.8g 14% DV; carbohydrates 14.2g 5% DV; fat 11.4g 18% DV; cholesterol 45.5mg 15% DV; sodium 402.9mg 16% DV. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/13/2005
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!:) Read More
(36)

Most helpful critical review

Rating: 3 stars
07/22/2009
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. Read More
(5)
36 Ratings
  • 5 star values: 27
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/12/2005
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!:) Read More
(36)
Rating: 5 stars
05/29/2003
This is a very easy and quick appetizer. Great to make ahead of time and refrigerate or freeze for later use. Read More
(13)
Rating: 5 stars
05/29/2003
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........... Read More
(13)
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Rating: 5 stars
05/30/2007
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!!!! Read More
(8)
Rating: 5 stars
06/16/2006
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. Read More
(7)
Rating: 5 stars
03/13/2006
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. Read More
(6)
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Rating: 5 stars
05/29/2009
Wow were these rich! We made them 2 times with small shrimp and with canned crab. Both were magnificent! Tips for success: Use half of the butter called for: can be a bit greasy Use english muffins: bagels dont work as well and Kraft Old English cheese spread: Velveeta won't cut it. They freeze well and are soooo good! Read More
(6)
Rating: 5 stars
11/27/2008
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! Read More
(6)
Rating: 5 stars
01/15/2009
Very cheesy crispy and flavorful! The english muffins were a great choice. Thank you for sharing. Read More
(5)
Rating: 3 stars
07/22/2009
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. Read More
(5)
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