Horseradish: St. Elmo's Cocktail Sauce
Thomas Shunick
* Exported from MasterCook *
St. Elmo's Shrimp Cocktail [original & modified version]
Recipe By : St. Elmo's restaurant of Indianapolis, Indiana
Serving Size : 4 Preparation Time :0:15
Categories : Restaurant Recipe Sauces
Seafood Shrimp
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small hunk fresh horseradish -- coarsely grated
[you need 2 tablespoons of horseradish]
1/2 cup cider vinegar -- for soaking
The Sauce:
2 tablespoons vinegar soaked shaved horseradish -- drained
2 cups Bennett's Chili Sauce
2 squirt fresh lemon juice
4 lg. squirts fresh lime juice
16 jumbo steamed shrimp -- peeled and deveined
-- leave tails on
lemon wedges -- as desired
Original Version:
2 tablespoons fresh horseradish -- coarsely grated
1/2 cup cider vinegar
2 cups Heinz ketchup
NOTE: The Original recipe just calls for the drained-vinegar soaked
fresh horseradish to be added to Heinz Ketchup - that's all.
HERE IT IS: tweezybird as posted to Recipe Boards
Well Tom we made it to St Elmo's today and though we are $40 lighter in
the wallet I have the much sought after recipe. This is from the
bartender and he even gave us a nice amount to bring home.
He said the "secret" is having the freshest, hottest horseradish, grated
coarsely, soaked overnight in vinegar, strained and mixed with Heinz
ketchup. That's it. And believe me it is hot, DH and I love anything
hot, we especially like wasabi and this stuff was set your tongue on
fire hot! The bartender told us that one time the horseradish they were
getting wasn't hot enough and they sent him to Chicago to get some
there. As we were at the bar we watched them bring out a tub of
horseradish, grated, of about 30 pounds. They mix it right near the
front door and have a window that overlooks the street.
Tom's version: Shave the horseradish and place in a covered container
along with the vinegar. Refrigerate overnight.
Drain the horseradish.
Mix two tablespoons of the horseradish with 2 cups of the chili sauce.
Add two squirts of fresh lemon juice and four large squirts of fresh
lime juice.
Place four cooked shrimp in each serving vessel surround with lemon
wedges and about 1/2 cup of the sauce for each serving.
Source: St. Elmo's Restaurant; 127 S. Illinois St., Indianapolis, IN
46225; 317-635-0636
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