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My review
Cheesy Shrimp Meltaways
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."
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Ingredients
25 m servings 185 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 450 degrees F (230 degrees C).
- 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
Per Serving: 185 calories; 11.4 g fat; 14.2 g carbohydrates; 6.8 g protein; 46 mg cholesterol; 403 mg sodium. Full nutrition
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Reviews
Read all reviews 3236 Ratings
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Most helpful positive review
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...
Most helpful critical review
7/22/2009
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.
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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...
11/28/2001
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...........
11/12/2001
This is a very easy and quick appetizer. Great to make ahead of time and refrigerate or freeze for later use.
5/30/2007
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!!!!
6/16/2006
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 crisp...
5/29/2009
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 mu...
11/5/2007
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, ge...
3/13/2006
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.
7/22/2009
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.