Old School Shrimp Melts

Growing up in the Northwest, everyone’s moms made shrimp melts as a special weekend lunch or supper! But these days it seems no one knows about this iconic NW dish – I’m gonna lay it out here for you, so you can experience some true local YUM!

Old School Shrimp Melts were made with tender Oregon Bay shrimp mixed with celery, onion, mayo, and cheddar cheese. Broiled open faced under the broiler until bubbly.

I’ve brought this NW classic back at Lucky Louie Fish Shack – my new seafood quick-serve restaurant at Sea-Tac Airport.

Old School Shrimp Melt!

We’ve jazzed it up a bit and added Louie seasoned cream cheese, loads of Tillamook cheddar, and a touch of Tabasco and green onions – served toasted on a potato bun – yes please!

But if an airport visit is not in your future, I’ve included a recipe so you can whip it up at home for a taste of nostalgic NW. -Kathy

Old School Shrimp Melt
A longtime Pacific Northwest favorite – this open face sandwich combines Oregon bay shrimp and Tillamook cheddar cheese for a true taste of the region. You can also substitute half of the shrimp for crab, just make sure it is well drained.

Makes 2 servings.

4 oz cream cheese at room temperature
2 tsp. fresh lemon juice
1/4 cup thinly sliced green onion
2 Tbsp. minced celery
1/2 tsp. Dijon mustard
8 oz bay shrimp, well-drained
1/2 cup grated Tillamook Cheddar cheese
salt and freshly ground pepper to taste
2 French rolls, cut in half OR English muffins, split

In a bowl, combine the cream cheese, lemon juice, onion, celery and Dijon mustard. Mix together until well combined.

Add the shrimp, half of the grated cheese and sprinkle lightly with salt and pepper if desired. Stir together until incorporated.

Divide the shrimp mixture among the rolls and top with the remaining cheese. Place under a broiler until heated through and cheese is bubbly.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on January 16th, 2020  |  Comments Off on Old School Shrimp Melts |  Posted in Uncategorized

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