Cheesy Shrimp Meltaways

Cheesy Shrimp Meltaways

30
MICHELLE 0

"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."

Ingredients

25 m servings 185 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Split the English muffins in half and set aside.
  3. 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.

Reviews

30
  1. 34 Ratings

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Most helpful

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

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.

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...

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 crisp...

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...

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.

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.

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...