This copycat St. Elmo shrimp cocktail sauce recreates the legendary, sinus-clearing heat of the Indianapolis steakhouse staple. It’s a bold, horseradish-forward sauce that gets its signature punch from freshly grated horseradish root, balanced with tangy ketchup, Worcestershire, and a whisper of hot sauce. What makes it work is the bright, sharp horseradish taking center stage—not the ketchup—so it pairs perfectly with chilled, plump shrimp.
Ingredients
- 1 cup (240 ml) prepared horseradish, drained well (or ¾ cup / 180 ml freshly grated horseradish root)
- ½ cup (120 ml) ketchup
- 2 tablespoons (30 ml) Worcestershire sauce
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 ml) hot sauce (like Tabasco), or to taste
- ½ teaspoon (2.5 g) kosher salt
- ¼ teaspoon (0.5 g) freshly ground black pepper
- 1 teaspoon (5 ml) sugar (optional, to tame the heat)
Instructions
- If using prepared horseradish, place it in a fine-mesh strainer over a bowl and press with the back of a spoon to remove excess liquid. You want about ¾ cup (180 ml) after draining.
- In a medium bowl, combine the drained horseradish, ketchup, Worcestershire sauce, lemon juice, hot sauce, salt, and pepper. Stir until fully blended.
- Taste and adjust: add sugar if you prefer a slightly sweeter sauce, or more hot sauce for extra heat. The sauce should be thick, not runny—if it seems thin, add more drained horseradish.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. The sauce will thicken slightly as it chills.
- Serve with chilled cooked shrimp (see Serving Suggestions for cooking guidance).
Tips
- Drain the horseradish well: Prepared horseradish is packed in vinegar and water; if you skip draining, your sauce will be watery and less punchy. Press it firmly in a strainer or squeeze it in a clean kitchen towel.
- Fresh vs. prepared: Freshly grated horseradish root gives a sharper, more pungent kick that fades quickly—use it within a day. Prepared horseradish (in the jar) is more stable and what most copycat recipes use. If using fresh, peel and grate the root on a microplane just before mixing.
- Adjust the heat: The original St. Elmo sauce is famously intense. If you’re sensitive to heat, start with ½ cup (120 ml) horseradish and add more to taste. Conversely, for a true kick, use the full cup and don’t add sugar.
- Make it ahead: This sauce actually improves after a day in the fridge. Store it in an airtight container for up to 1 week—the heat mellows slightly but the flavor deepens.
Serving Suggestions
Serve this sauce with classic chilled shrimp cocktail: poach large shrimp (16–20 count) in boiling salted water with a bay leaf and lemon slice until just pink and opaque, about 2–3 minutes. Drain, shock in ice water, and chill. Arrange on a platter with lemon wedges and a bowl of the sauce in the center. It also works as a zesty spread for roast beef sandwiches, a dip for raw oysters, or a condiment for grilled sausage.
Variations
- Smoky version: Replace 1 tablespoon (15 ml) of ketchup with 1 teaspoon (5 ml) of smoked paprika or a dash of liquid smoke for a barbecue-tinged depth.
- Creamy cocktail sauce: Fold in ¼ cup (60 ml) of sour cream or mayonnaise for a milder, ranch-style dip that still has the horseradish bite.
- Extra tang: Add 1 teaspoon (5 ml) of Dijon mustard or a pinch of celery seed for a more complex flavor profile.
- Sweet-heat: Use ¼ cup (60 ml) of chili sauce (like Heinz chili sauce) in place of half the ketchup for a slightly sweeter, chunkier texture.
Storage and Reheating
Store the sauce in an airtight container in the refrigerator for up to 1 week. It does not freeze well—horseradish loses its pungency when frozen. Since this is a cold sauce, there’s no reheating needed; just stir well before serving. If it thickens too much in the fridge, whisk in a teaspoon of water or lemon juice to loosen it.
Frequently Asked Questions
Can I use horseradish cream instead of prepared horseradish? Yes, but it will change the texture and flavor significantly. Horseradish cream is milder and thicker; start with ¾ cup (180 ml) and reduce the ketchup to ⅓ cup (80 ml) to keep the sauce from becoming too loose. Expect a creamier, less fiery result.
How long does the sauce keep? In the fridge, it will stay good for up to 7 days. The horseradish’s pungency will fade over time, so it’s best enjoyed within the first 3–4 days.
Can I make this with fresh horseradish root? Absolutely. Peel and finely grate about ¾ cup (180 ml) of fresh root. Fresh horseradish is much more potent than prepared—use it immediately, as it loses its kick within hours. You may need to add a little extra vinegar (about 1 teaspoon / 5 ml) to mimic the tang of the jarred kind.
Is this sauce gluten-free? Most prepared horseradish and ketchup are gluten-free, but Worcestershire sauce often contains gluten (from barley malt). Check the label or use a certified gluten-free Worcestershire sauce, such as Lea & Perrins (which is gluten-free in the US) or a specialty brand.
Can I reduce the heat for kids? Yes—cut the horseradish down to ½ cup (120 ml) and add the sugar. You can also stir in a tablespoon of mayonnaise or sour cream to mellow the burn. Taste and adjust gradually.
Why is my sauce watery? Almost always because the horseradish wasn’t drained properly. Excess liquid dilutes the sauce and makes it runny. Also, avoid adding any extra liquid—like more lemon juice—unless the sauce is too thick. If it does turn watery, whisk in a little extra ketchup or a pinch of cornstarch to thicken.
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- Nutrition Shrimp Cocktail: Healthy Recipe & Tips
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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