YIELD: 4 APPETIZER SERVINGS
Eli’s The Place For Steak was well known for this delicious appetizer: Chilled, fresh shrimp marinated in a tangy mix of sour cream, onions, and capers. Eli loved it so much, he named it after his only son. The connection paid off for Marc, too—during an interview with a prestigious law firm, Marc waited anxiously while the attorney interviewing him carefully perused his resume, wondering which of his many impressive achievements had captured the attorney’s attention. But he had only one question: “Are you Shrimp Marc?”
1 medium Vidalia onion, thinly sliced
1 quart ice water
2 cups mayonnaise
1 cup sour cream, room temperature
1 tablespoon fresh lemon juice
½ teaspoon salt
1 pinch white pepper
2 drops Tabasco sauce
24 extra large whole cooked shrimp, peeled and deveined
1 tablespoon small capers, drained, plus more if desired
Salad greens, for garnish
1. Refresh the onion by submerging it in the water for 1 hour. Drain the onion and discard the water. Pat the onion dry with paper towels.
2. In a large mixing bowl, combine the mayonnaise, sour cream, lemon juice, salt, pepper, and Tabasco. Add the onions and stir until combined. Add the shrimp and capers and stir until combined. Chill in the refrigerator for at least 3 hours.
3. On chilled individual serving plates garnished with the greens, evenly arrange the shrimp with dollops of the mayonnaise sauce. Garnish with the additional capers, if desired, and serve.
