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Shrimp Melt

Shrimp Melt

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
econo1943

econo1943

Shrimp over English muffin with sauce

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 32.5 g
  • 50%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 47.5 g
  • 95%
  • Cholesterol:
  • 252 mg
  • 84%
  • Sodium:
  • 2513 mg
  • 101%

Based on a 2,000 calorie diet

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

CURTISLEE
18

CURTISLEE

10/9/2006

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!

Jeanne
11

Jeanne

6/15/2010

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

HOLLY9000
11

HOLLY9000

1/11/2004

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. :-)

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