Cheesy Shrimp Melts
These cheesy shrimp melts, served on crisp English muffins, are a retro-inspired party favorite. Here’s a traditional recipe plus four variations.
By Yankee Magazine|Oct 07 2019|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanA retro-inspired favorite. Mix cooked, chopped shrimp with sharp cheddar cheese, celery, scallions, and mayonnaise, then spread on English muffins and bake until golden brown and bubbly. Delicious!
To eliminate one step and a few minutes of preparation time when making these cheesy shrimp melts, buy precooked shrimp at a seafood market or in the seafood department of your grocery store.
Yield:
8 luncheon or 4 dinner servingsIngredients
3 cups water
1 pound medium fresh shrimp, unpeeled
1 cup (4 ounces) shredded sharp cheddar cheese
1/4 cup chopped celery
2 tablespoons thinly sliced scallion
1/4 cup mayonnaise
Kosher or sea salt and freshly ground black pepper, to taste
pinch of ground cayenne pepper
4 English muffins
Instructions
In a Dutch oven, bring water to a boil; add shrimp and cook 3 to 5 minutes, or just until shrimp turn pink. Do not overcook. Drain and rinse with cold water. Peel, devein, and roughly chop shrimp.
Heat oven to 350°. In a medium bowl, gently combine remaining ingredients except English muffins. Split muffins in half and bake 5 minutes. Remove from the oven and spread shrimp mixture on the cut side of each half. Return to the oven and bake 10 to 15 minutes, or until mixture is bubbly and bread is toasted. Serve immediately.
CHEESY SHRIMP CROSTINI VARIATIONS
Any of these recipes can be turned into elegant appetizers. Slice a baguette into 1/4- to 1/2-inch-thick pieces; place cut side down on a baking sheet. Bake at 350° 5 minutes on each side. Spread one side with any of the cheesy sandwich toppings. Bake 10 minutes, or until mixture is bubbly and bread is lightly browned.
Ham and Swiss Cheese Melts
Follow the recipe for Cheesy Shrimp Melts, substituting 3/4 pound chopped cooked ham (about three 1/4-inch-thick slices) for shrimp, 1 cup shredded Swiss cheese for cheddar cheese, and 2 tablespoons chopped red onion for scallion.
Creamy Crabmeat Melts
Follow the recipe for Cheesy Shrimp Melts, substituting 1 pound fresh crabmeat, picked over, or two 6-ounce cans lump crabmeat, rinsed and drained, for shrimp and 1 cup shredded Monterey Jack cheese for cheddar cheese. Sprinkle each sandwich with paprika before baking.
Curry and Cheese Olive Melts
Follow the recipe for Cheesy Shrimp Melts, substituting 3/4 cup pitted and chopped kalamata olives for shrimp. Increase cheddar cheese to 2 cups (8 ounces). Add 1/2 teaspoon curry powder to cheese mixture.
Bacon, Pimiento, and Cheese Melts
Follow the recipe for Cheesy Shrimp Melts, substituting 12 ounces bacon, cooked and crumbled, for shrimp. Increase cheddar cheese to 2 cups (8 ounces) and add one 4-ounce jar diced pimientos, drained.
This recipe is fabulous. I didn’t have any English muffins to hand so I substituted with English crumpets and followe the same method. All the cheese melts into the holes in the crumpet as it bakes – ‘Gorgeous’. Paul from UK
Anyone notice the recipe says “inch of ground cayenne pepper”? Pinch? We do low carb so I’m substituting large portobellos instead of English muffins. Sounds yummy.
This sounds more than yummy. I will do this next time I have some portobellos to hand.
I made these again tonight. I left out the celery but substituted this with diced red pimento a handful of shredded fresh spinach leaves and a pinch of red chilli flakes. FAB-U-LOUS.
I have made the crab meat melts for years, always a hit, will try the variations now! Thanks! Great ideas
Hi Kathleen, have you tried any new ideas for the shrimp melts yet? I’m looking at apple recipes at the moment, do you have any favourites?
I am been making a variation of this for years using garlic powder. Really amplifies the flavor.
Does anyone know where I could buy Gordons cod in a can ? I use to use it years ago to make cod cakes. Gosh they were so easy and tasted so good. HELP , Peggy