Celery Slaw with Shrimp

Dressing:
½ cup mayo
¼ cup sour cream
¼ up canola oil
¼ cup cider vinegar
1 teaspoon dry mustard
1 clove of garlic, chopped

2 lbs. shrimp, peeled and deveined
3 tablespoons oil
1 teaspoon mild paprika
Salt and pepper
¼ lb. bacon, cooked and crumbled
½ head green cabbage, shredded
5 celery stalks, sliced thin
6 green onions, chopped
1 bunch red radishes, trimmed and sliced thin
½ cup fresh parsley, chopped
1/3 cup crumbled feta cheese

Heat up a non-stick skillet over medium-high heat.  Combine shrimp, oil, paprika, and salt and pepper in a bowl.  Add to hot skillet and sauté until the shrimp turn pink, remove and let cool.

Combine dressing ingredients with a whisk until well blended.  In a large bowl combine the cabbage, celery, green onion, radishes, parsley, feta, and shrimp.  Pour dressing in and stir to combine.  Garnish with the bacon.

Haddock Cakes

1 onion
1 and ¼ pounds haddock
2 tablespoons fresh tarragon
1 egg, beaten
Salt and pepper to taste
½ cup bread crumbs
1 tablespoon each oil and butter
1 cup Panko (Japanese) breadcrumbs for dredging

Sauté onion in oil and butter until translucent.  Add tarragon.  Remove onion mixture from pan and allow to cool slightly.  In a bowl, combine the haddock, breadcrumbs, egg and onion mixture.  Form into patties and place on a plate and chill for 20 minutes in fridge.   Meanwhile, heat ½ cup oil in small sauce pan over medium heat.  Remove cakes from fridge and dredge in Panko crumbs.  Fry 3 to 4 cakes at a time and brown on both sides; 4 to 5 minutes.  Serve with horseradish tartar sauce.

Caramelized Apricots with Almond Cream

½ stick butter
¾ cup granulated sugar
8 apricots
¼ cup milk

In a medium sauce pan, melt butter over medium heat.  Add sugar and stir to combine.  Let mixture cook until brown and bubbly.  Slice and pit firm but ripe apricots and place cut side down in pan with sugar mixture.  Allow apricots to caramelize in sauce; about 5 minutes.  Do not lift them during the cooking process.  Carefully remove apricots and place on individual dessert plates.

Next add the milk to the sauce pan and allow to cook for 2-3 minutes until it is thickened.  Spoon over apricots.  Put a dollop of almond cream on top and serve.

Almond cream:  Combine 1 cup heavy cream, ¼ cup powdered sugar and ½ teaspoon almond extract in a bowl.  Beat with mixer until stiff peaks form.