Skrimps.  Nope, it’s not a typo; I do realize that my post title this week is far from grammatically correct.  The hallowed halls of higher education will have to grant me a special ‘urban slang pass,’ because I’m just sort of into the word since I heard it again recently on television.  I’m having a flashback to my days in Atlanta.  Skrimps.

You see, ever since the New Orleans Saints’ win at the Super Bowl several weeks ago, I’ve had NOLA and its food on the brain.  I also realized that I’ve been putting you biscuiteers at risk for diabetes with all the carbs and sweets I’ve been showcasing, so thought I’d post responsibly with a protein based recipe for a change (‘responsibly’ excludes use of butter and cream as flavor factors).  And I’ve chosen skrimps … OK, shrimp.

After browsing through my Cajun cookbook collection, the recipe that spoke to me was from John Besh’s new’ish publication, My New Orleans.  It is one big, honking cookbook and I love it; not sure if I should rest it on my coffee table for its heft and National Geographic grade pictures, or if I should add further bulk to my overstuffed personal library shelves with this chunky thing.  For those of you that aren’t familiar with the name, John Besh is the reining darling of the New Orleans French Quarter, and a chef that you would have seen on any number of Food Network programs (he competed for “The Next Iron Chef,” but sadly was out-played by Chef Michael Symon).  He is quite the restaurant mogul, owning several establishments with a reputation for French influence but with modern bayou nuances (August, Lüke), and is an avid locavore supporting his beloved NOLA.  Did I mention he’s got that easy-on-the-eye media appeal to match a saucy, Southern frat boy sense of humor?

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