St. Elmo Style Shrimp Cocktail
Chilled jumbo shrimp served with a fiery horseradish-forward cocktail sauce, famous for its tear-inducing heat. It's an Indianapolis steakhouse staple.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Mixing bowl
- •Fine grater
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 3
- carbs
- 8
- protein
- 18
- calories
- 150
Instructions
- 1
Bring a large pot of water with bay leaves to a boil.
- 2
Add the shrimp. Cook for 2 to 3 minutes until pink and just cooked through.
- 3
Drain the shrimp and plunge them into an ice bath to stop the cooking.
- 4
Whisk together the ketchup, horseradish, lemon juice, Worcestershire, and celery salt.
- 5
Cover the sauce. Refrigerate for at least 1 hour.
- 6
Chill the cooked shrimp until they are completely cold.
- 7
Fill glasses with the horseradish sauce. Hang the shrimp over the rims of the glasses.
- 8
Garnish with lemon wedges.
Chef's tips
Grate fresh horseradish root if you can for the sharpest heat. Chill the sauce for at least 1 hour so the flavors blend together before serving.
Storage
Refrigerate sauce separately from shrimp for up to 3 days.
Reheating
Serve cold; not reheated.
Common mistakes to avoid
- •Using too little horseradish, which loses the dish's signature spicy bite.
- •Overcooking the shrimp, making them tough and rubbery.
Serving suggestions
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