It’s bigger AND better when you eat at Metro Diner! In our kitchen today, Ty Tancredi shares some of the diner’s most popular recipes:
Charleston Shrimp and Grits
Grit Cakes: Make the day prior to serving
4 ounces~weight Andouille Sausage
½ cup Roasted Red Bell Peppers
2 quarts Water
12 oz.~weight Grits
½ cup Half and Half
1 oz.~weight Butter, unsalted
1 tsp. Salt
½ tsp. Black Pepper
1 cup Shredded Cheddar Cheese
Everyone has their favorite grits recipe so feel free to make your own…or here’s one to get you started.
- Bring 2 quarts of water to a boil.
- Add 12 oz. (weight) of grits, stir and simmer covered for 25 minutes or until completely tender.
- Meanwhile, mince 4 oz. (weight) of andouille sausage and ½ cup of roasted red bell peppers. If you use a food processor, be sure to mince these two ingredients separately and do not make a paste.
- Once grits are fully cooked, add all of the ingredients and stir to full blend.
- Pour into a greased glass casserole dish to a depth of 1 inch. You might need more than one dish.
- Let the grits cool uncovered until they become solid.
- Once hardened, remove whole cake from dish and cut into 3 inch by 4 inch rectangles.
- Dip in egg wash and then coat in bread crumbs. Set aside refrigerated.
To Serve (per order):
2 each Fried Grit Cakes
½ cup Andouille Sausage, ¼ inch half moons
2 TBS Onions, ¼ inch dice
2 TBS Green Peppers, ¼ inch dice
8 each Raw Shrimp, peeled, no tails
12 fluid ounces Cream
1 TBS Cooked Bacon, ¼ inch diced
1 TBS Green Onions, ¼ inch sliced on a bias
- Deep fry breaded grit cakes until crispy and heated through.
- In a large saute pan, saute onions and pepper until they start to soften.
- Add andouille sausage and shrimp and cook until shrimp are 50% cooked.
- Add creamy shrimp sauce, bring to a boil and simmer until thickened.
- In a large serving bowl, stack the two grit cakes and then pour the entire contents of the saute pan over the cakes.
- Garnish with chopped bacon and green onions.
Biscuits and Gravy
2 cups Margarine, melted
2 ½ cups Flour
1 Gallon Milk
1 TBS Salt
1 TBS Pepper
2 ½ pounds Pork Sausage
As Needed Your Favorite Biscuits, make them or go out and buy some!
- Break up Pork Sausage and press flat on a baking sheet. Cook thoroughly and set aside.
- In a large sauce pan, melt margarine then, over medium heat, gradually add flour stirring constantly.
- Cook for 1 minute or until it starts to thicken.
- Stir in milk slowly. Add salt and pepper.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Thoroughly crumble the sausage to ¼ inch pieces and stir into sauce including all of the rendered fat from the cook process.
Break open two biscuits and place in the bottom of a large bowl. Cover in sausage gravy. Enjoy!
About Metro Diner:
- Metro Diner’s made-from-scratch menu features quality ingredients and signature dishes from Fried Chicken and Waffles topped with house-made strawberry butter and signature sweet and spicy sauce, to its Charleston Shrimp & Grits and famous Meatloaf Plate.
- Metro Diner offers all-day breakfast, lunch and dinner. Our large portion sizes enable every guest to enjoy a delicious meal at a great value, with most dishes priced under $15.
- Guests can enjoy our Metro Diner favorites at any of our five Indianapolis-area locations including our Butler University, Clearwater Crossing, Greenwood, Plainfield and St. Vincent restaurants. Metro Diner may not be the type of place where you’d expect contemporary culinary techniques, a commitment to creating dishes from scratch, an award-winning presentation, unique recipes and imaginative twists on old classics, but it is. It’s that type of place because we cook with heart. We cook for the love of food.
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