Total Time
Prep 20 mins
Cook 15 mins

A 70s recipe from the Penultimate Hotel

Ingredients Nutrition


  1. Thoroughly mix the first eight ingredients, and chill to blend flavours.
  2. Steam the shrimp until they are just tender (approx. 10 – 12 minutes) – DO NOT overcook or the shrimp will be rubbery.
  3. Place 3 – 4 fl.
  4. oz.
  5. of the sauce mixture into small stemmed cocktail or wine glasses.
  6. Drape several shrimp over the top of each glass, with tails hanging over the sides.
  7. Stick a 4”- 5” chunk of fresh celery in the centre of each glass.
  8. Serve chilled with Bloody Marys.
Most Helpful

The sauce deserves every single one of the 5 stars. I used low sodium Worcestershire, cut back on the horseradish just a little, and added a generous dash of Old Bay seasoning. Absolutely delicious. I cannot eat the seafood sauces you buy because of the very high sodium content in all of them, and so this recipe truly is a diamond in the rough. Thanks, Leonard.

Mille® March 13, 2002

We can't get louisiana hot sauce or Tabasco sauce here, so I used a Jamaican bottled spicy sauce instead - I suppose that altered the flavour a bit. Nevertheless it was still very good and we made a mixed seafood cocktail out of it by adding some lobster meat and oysters - served on very crisp lettuce leaves with slices of lemon and strawberry.

Wee Tam and The Big Huge March 29, 2002

Nice elementary recipe. I doubled the horseradish (one can never have too much) and grilled the prawns (don't have a steamer). We had this for hors d'oeuvres at tea time tonight.

Sheerluck Homefries March 30, 2002