Shrimp

A meal at Aqua 103 in Hagerstown's north end is a delight to your senses, but you must be prepared to pay the price of fine dining brought to you with a little flourish and much skill. One of the area's newest restaurants -- it opened in mid-March with no fanfare -- Aqua 103 is located in the Lyles Building north of the U.S. Post Office on Leitersburg Pike across from Long Meadow Shopping Center. The building looks like a standard office building, making the inside of the restaurant a surprise.

Club meetings Antietam Moose Lodge 2435 Saturday, March 8, Antietam Moose Lodge 2435, 19330 Leitersburg Pike. The group will host an all-you-can-eat shrimp feed. $15 per person includes moose milk, tea and soda. DJ and dance will follow. For members and qualified guests only. Frederick Secular Humanists FREDERICK, Md. - Sunday, March 9, 1:30 p.m., C. Burr Artz Library. Edd Doerr, president of Americans for Religious Liberty, will present "Religion and Public Education.

4-ounces (about half a box) shrimp chips (also called prawn flavored chips), uncooked 1 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 2 eggs 2 tablespoons Dijon mustard 1 pound thin-sliced chicken breasts Canola or vegetable oil Place the shrimp chips, in batches if necessary, in a food processor or blender. Grind the chips until they resemble coarse sand. Transfer the ground chips to a wide, shallow bowl. Mix in the garlic powder and pepper. In a second wide, shallow bowl, whisk together the eggs and mustard.

I looked forward to sampling the food at Duffy's on Potomac, the swanky new restaurant across Potomac Street from The Maryland Theatre. But after visiting Duffy's more times than any other restaurant we've reviewed, the Savory Sams and I have a mixed review. Duffy's is definitely worth visiting - some elements of the dining experience are stunningly classy, and some dishes are terrific - but the young restaurant opened in November and seems to be going through typical growing pains.

Daniel Pelz had a runny nose Saturday. So did dozens of other people milling about the parish center at St. Ann Roman Catholic Church. The culprit was not the common cold, or even the chilly weather. It was chili. Pelz, retired innkeeper and chef at The Inn at Buckeystown, judged the Great Chili Cook-Off from noon to 2 p.m. Saturday, Feb. 3. to raise awareness of youth programs at St. Ann. Pelz, 72, of Buckeystown, Md., said the chilis he tasted were not overly bitey.

Fish and shellfish are an important part of a healthy diet. Fish and shellfish contain high-quality protein and other essential nutrients, are low in saturated fat and contain omega-3 fatty acids. A well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children's proper growth and development. The 2005 Dietary Guidelines for Americans recommend two 3-ounce servings of fish per week. Unfortunately, according to a 2005 national survey by the Center for Food, Nutrition and Agriculture Policy at the University of Maryland, more than half of Americans eat seafood only twice a month or less.

2 pounds sweet potatoes, peeled and cut into 1-inch chunks 1/2 cup butter 1 onion, peeled and sliced 2 carrots, peeled and sliced 1/2 cup chopped garlic 1/2 cup peeled, chopped fresh ginger 1 or 2 jalapeos sliced, with seeds, to taste 1/4 cup curry powder, for example Madras curry blend 1 large tart apple, peeled, cored, and diced 1 quart (4 cups) low- or no-sodium chicken broth 13.5-ounce can unsweetened coconut milk Salt and freshly ground black pepper, to taste Cider vinegar to taste 1/2 pound medium shrimp, peeled and deveined, or bay scallops, muscle removed Zest of 1 orange 1/3 cup chopped, fresh cilantro leaves 1/4 cup raisins 2 tablespoons mango chutney, chopped fine 1/3 cup heavy cream, lightly whipped until soft peaks form 1/2 cup unsweetened shredded coconut, lightly toasted Preheat oven to 400 degrees.

Orange-Saffron Shrimp and Fish Stew 1 tablespoon olive oil 1 medium brown onion, finely chopped 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup freshly squeezed orange juice 1/2 cup dry sherry 1/2 teaspoon dried thyme 1 tablespoon finely grated orange peel 1/8 teaspoon ground red pepper 1/8 teaspoon saffron threads 1 tablespoon Thai fish sauce 1 (14.5-ounce) can diced tomatoes 2 cups shrimp stock 1 pound large shrimp, shelled, deveined and cut in half (Reserve shells to make stock)

BOONSBORO - American Legion Clopper-Michael Post 10 will hold a shrimp feed Sunday, March 26, from 1 to 4 p.m. The price is $13 per person and includes one pound of steamed shrimp, ham, beans, coleslaw, crab soup and "Legion milk. " Tickets can be purchased in the Post 10 bar through March 19. Clopper-Michael Post 10 is at the intersection of Alternate U.S. 40 (Old National Pike) and Md. 68 (Lappans Road).

· Buy medium to large shrimp; 20- to 25-count per pound is a good size. If you can buy heads-on, do so to ensure that you are getting fresh shrimp. · Two pounds of cooked barbecued shrimp will serve six adults since the shrimp is served with French bread for dipping into the sauce. · Be careful not to overcook shrimp. Shrimp cook quickly and are tender and cooked through in 20 to 25 minutes at 300 degrees. However, don't rely on specified cooking times. When shrimp have lost their translucence, they are cooked through and ready to remove from the heat.