Horseradish: St. Elmo's Cocktail Sauce
world famous shrimp cocktail sauce from st. elmo's in indianapolis, in: 
* 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 Tbsp  vinegar soaked shaved horseradish -- drained
2 cup  bennett's chili sauce
2   squirt fresh lemon juice
4 large  squirts fresh lime juice
16   jumbo steamed shrimp -- peeled and deveined
  leave tails on
  lemon wedges -- as desired
  original version:
2 Tbsp  fresh horseradish -- coarsely grated
1/2 cup  cider vinegar
2 cup  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
(ID: 6265) Mirror: Fri, Sep 10, 2004

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