Granted, this Mock Shrimp Étouffée isn’t authentic, but it’s easy to appreciate this seafood dish on its own merit. Not only do the cream soups make it easy, but it can be prepared ahead of time.
Mock Shrimp Étouffée is loaded with scrumptious shrimp, tomatoes, and plenty of spicy heat. If you need a super easy dish to serve for a party(it makes a lot), and you don’t mind opening a few cans, this could be your new favorite dinner recipe.
We recently enjoyed Mock French Étouffée with rice, a green salad, and a loaf of homemade French bread with some friends who were here for a 9-day visit.
Because both of us were raised on farms, we have a common background. If you’re a “farm kid” yourself, you know what I mean.
What to serve with this dish:
I mentioned earlier that this recipe is spicy hot. Rice is the perfect foil and helps to tame the heat. Jasmine is the preferred rice at my house.
However, I prefer to eat Mock Shrimp Étouffée poured over mashed cauliflower, like gravy, to reduce the carbs. Comparatively speaking, it’s like drinking diet coke with a candy bar since there are plenty of carbs in the cream soups. Oh, well.
Where to find condensed Cream of Shrimp Soup:
Speaking of cream soups, if you live close to me in the DFW metroplex area, the only place I have found the condensed cream of shrimp soup is at Walmart or online. The sister who gave me this recipe buys hers at Publix, a supermarket prevalent in the South.
You could substitute condensed cream of mushroom soup or condensed cream of celery soup, if necessary.
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Mock Shrimp Étouffée
This creamy, spicy, tomato-y mixture with shrimp makes a great company dish when served over rice.
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 1 stalk celery, chopped finely
- 1 10.5 oz can cream of shrimp soup
- 1 10.5 oz can cream of mushroom soup
- 1 10.5 oz can cream of celery soup
- 2 14.5 oz cans tomatoes with green chiles like Rotel (go milder and make one of the cans regular tomatoes if you prefer)
- ¼ teaspoon red pepper
- ½ teaspoon minced garlic
- ½ t. onion powder
- 2 pounds shrimp, peeled w/o tails
- Salt and pepper to taste
- 2 tablespoons minced parsley
Instructions
- Saute onions, peppers, and celery in 2 tablespoons butter in a large non-stick skillet over medium heat until tender.
- Add soups, tomatoes, and seasonings. Simmer 45-60 minutes or place in a crock pot on Low for 3-4 hours.
- Add shrimp in last 10-15 minutes minutes before serving. Salt and pepper are optional so taste before you add. Garnish with parsley.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 324 Total Fat: 19g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 240mg Sodium: 1468mg Carbohydrates: 13g Fiber: 2g Sugar: 4g Protein: 25g
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Cathy
I am excited to try the Cream of Mushroom Soup, as well as the Mock Shrimp Etoufee!! Will let you know the verdict when I prepare the Soup on Monday!! Thank You!