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Meals From Around the World
09/23/2014 to 11/25/2014
Meals from around the world features various menus from across the globe by Chef Pat Nolan & Chef Eli Carle. Seating is limited and you must make reservations. BYOB.

Meals From Around the World
09/23/2014 to 11/25/2014
Meals from around the world features various menus from across the globe by Chef Pat Nolan & Chef Eli Carle. Seating is limited and you must make reservations. BYOB.

Meals From Around The World
09/23/2014 to 11/25/2014
Meals from around the world features various menus from across the globe by Chef Pat Nolan & Chef Eli Carle. Seating is limited and you must make reservations. BYOB.

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Restaurant Sage Shrimp and Grits

shrimp, shrimp and grits, louisiana food, restaurant sage monroe

Ingredients

2.6 oz Sausage andouille pork
1/2 oz Yellow jumbo onion
1/2 oz Green bell pepper
1/2 oz Red bell pepper
1/2 oz Head celery
2 oz Fresh garlic
1/2 oz Thyme fresh herb
3 oz Cherry tomato
2 tbl Green iceless onion
2 oz Crimini mushroom
4 oz Unsalted butter
4 oz Heavy cream
6 oz 10-15 Louisiana Brown Shrimp
16 oz Cream cheese grits

Place oil in a skillet and render andouille. Then add the mushrooms, trinity (onion, peppers, celery), shallots, garlic, and thyme. Season shrimp and place in with "guts". Be sure to get a solid sear on the shrimp. Next add the liquids. Then the tomatoes, green onions, and butter. Season with salt, pepper, and creole seasoning to taste. Plate with shrimp on top.

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