Penny Drue Baird’s Shrimp Mango Seviche

The dazzling birthday table.

         Penny Drue Baird served a tangy toss of mango and cooked shrimp in precious martini glasses at a birthday dinner for women friends.  She is famous in our crowd for her stunning table settings.  A Babar birthday party for one of her son’s made the front page of a NY Times Magazine party issue. It’s difficult to beat her, so I’ll just salute her by serving this seviche in my mother’s old-fashioned Spode soup bowls. 

         Serves  4

         1 lb Shrimps
         1 to 2 Mangos
         1/2 Onion
         1 cup of cherry tomato halves, ideally two colors
         Cilantro
         1 Orange
         1 Lime
         Salt
         Fresh cracked pepper
         Olive oil

         Sprinkle salt and pepper on shrimps and cook them in boiling water.  Drain water.  Cut the cooked shrimps in 1/3 inch pieces. Or use cooked shrimp.

         Cut mango(s) in cubes. Slice onion in slivers. Snip cilantro 

         Squeeze orange and lime juices, add olive oil, salt and pepper to taste. Add more of anything if you like a fruitier, more citric or more colorful mix.

         Mix everything in a bowl and leave it in the refrigerator for a few hours before serving.

         Serve in martini glasses. I love my fabulous William Yeoward glasses!