I decided to make Shrimp Creole, though, after finding it in John T. Edge's wonderful Southern cookbook, A Gracious Plenty. I figured I could just pull some fish out of the freezer for her, if she didn't want the shrimp, but she ended up really loving it. I served it with jasmine rice and a green salad.
The recipe originated with the Louisiana Farm Bureau women of Baton Rouge. I made the recipe almost as they gave it and would make modifications next time. I found it skimpy on garlic & shrimp. I also couldn't believe they recommended cooking shrimp for 10 minutes. My modified recipe would look like this:
1-2 tbsp. butter or olive oil
1/2 tsp. paprika
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, minced
14 oz. can stewed tomatoes
Salt & pepper
2 cups peeled, deveined shrimp (I chopped it because the shrimp I had were fairly large, but i would use smaller, whole shrimp next time)
Melt the butter in a skillet. Add paprika and stir well. Cook the onion, pepper, and garlic until tender. Add tomatoes, salt, and pepper. Bring to a boil and cook 5 minutes. Add shrimp and cook another 3-4 minutes, until pinkened and cooked through. Serves 4-6.