This Week’s Specials (Sept 19-22)available throughout the day
at Bay Shore Steam Pot:
Tuesday:Shrimp Tacos with chips… $8.95 (2)–Soft Tacos made with fresh hand breaded shrimp seasoned and lightly fried to perfection with cabbage slaw and our own special sauce. Delicious!
Wednesday:Jumbo Crabby Pretzel…$6.99 (A baked jumbo pretzel topped with our delicious white cream sauce, fresh crabmeat and a blend of shredded melted triple cheddar cheeses. Oh Yeah!!)
Thursday:CPit Beef Sandwich with Chips…$7.00 (Mark’s famous Pit Beef is marinated with special seasonings & spices, slow cooked over low heat sealing in the juices & exemplary flavor! Served on a Potato Roll, you can add Onion, BBQ Sauce or Horseradish. You’re going to love every bite of it. We promise!
Friday:Shrimp Salad BLT Wrap with chips ... $8.75 (Homemade Shrimp – made on your choice of wrap: Flour, Sun Dried Tomato or Spinach Wrap with Bacon, Lettuce, Tomato & Chips!
Available Everyday…Homemade Vegetable Crab & Cream of Crab Soup!
For updates visit us on FaceBook at Bay Shore Steam Pot!
Week Sept 19-24, 2017
Tuesday – Saturday: 11: 00 – 6:00 pm
Sunday: 12:00- 4:00 pm
Fish selections subject to change, based on availability. All prices subject to change, based on market price.
Happy Hour: 2-4 pm Tuesday-Thursday – $1 off per lb on all Fresh Fish.
Steam Pots…. Order a steam pot filled with all your favorite fresh seafood. Build your own or pick from one of our suggested pots! Everything cooks in one pot!
Asian Seaweed Salad … $11.99 lb (Delicious served with the fresh yellowfin Tuna or the Sushi grade tuna in our freezer case!)
Fresh Yellowfin Tuna … $17.99 lb
Old Bay Grilled Lime Tuna Steak: Mix 1/4 c olive oil, 4 tsp OLD BAY® Seasoning, 2 limes, juiced, 2 tsp cilantro in small bowl. Place 1 lb tuna in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Discard any remaining marinade. Grill over medium heat 5 to 6 minutes per side or until desired doneness.
Fresh Halibut … $21.99
Baked Lemon Halibut With Asparagus in Foil: Preheat oven to 425 degrees. Place large foil sheet on baking tray (enough foil to close and seal). Spray with cooking oil. Place slices of lemon and onion slices on the foil sheet. Top with 1 lb asparagus, then another layer of lemon and onion. Top with fish fillets. Sprinkle everything with olive oil, garlic salt and lemon pepper to taste. Squeeze juice of 1/2 lemon over top. Sprinkle ½ tbsp. bread crumbs over fish. Seal foil tightly. Roast for 15 minutes, until fish starts to flake and asparagus is crisp-tender. Enjoy! Optional: Uncover and broil on top rack for 1 minute to brown bread crumbs.
Fresh Rockfish … $14.99 lb
Pesto-coated Rockfish: Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches. Mix ½ c. pesto, 3 tbsp lemon juice, 1 med carrot finely chopped (1/2 c.) and 1 med leek chopped . Place fish in dish. Spread vegetable mixture over fish. Cover and bake about 30 minutes or until fish flakes easily with fork.
Fresh Scottish Salmon … $12.99 lb
Chili Glazed Salmon with Siracha Cream Sauce: To make chili glaze combine 1/3 c. chili sauce, 1/4 c. soy sauce, 1 tbsp fresh grated ginger, 2 tbsp brown sugar, and 3 garlic cloves minced. Mix well. Line a baking sheet with foil and spray with cooking spray. Place salmon on pan, and spoon glaze evenly over each fillet. Let sit at room temp for 30 min. While salmon is marinating, make Siracha cream sauce by combining 1/4 c. plain greek yogurt, 1 tbsp mayo, 1 1/2 tbsp Siracha sauce, 1 tsp lemon juice, 1 tsp salt and 1 garlic clove minced. Mix well and set aside. Preheat broiler, spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until cooked through, about 8 to 10 min, depending on thickness of fillet. Serve each salmon fillet with a drizzle of the Siracha cream sauce and garnish with green onions.
Ducktrap Smoked Salmon … $8.99-$9.99 (4 oz pkg-Sliced)
Smoked Salmon Pizza: Preheat an oven to 400 degrees or Grill. Spread 1 tbsp olive oil over a 12 inch pre-baked pizza crust. Then sprinkle with smoked salmon, artichokes, and sun-dried tomatoes. Sprinkle the mozzarella cheese evenly over the pizza. Bake until the cheese has melted and is bubbly, 10 to 15 minutes.
Creamy Tomato and Crab Fettuccine: Heat 1 Tbs. extra-virgin olive oil in a med sauce pan over med high. Add 3 cloves minced garlic, sauté 30 seconds. Add 2 Tbs tomato paste sauté 30 seconds more. Add 3 cups cherry tomatoes (blitzed in a food processor until smooth) to the pot and whisk to combine. Add the 5 basil leaves, torn and a pinch of salt and pepper. Simmer 5 minutes. Add 1/2 cup heavy cream and 8 oz crab meat; simmer another 5 minutes. In the meantime, bring a large pot of salted water to a boil. Cook the fettuccine until al dente. Drain and add to the sauce pot. Stir to combine. Serve garnished with the sliced scallions and freshly grated parmesan.
Fresh Dry Sea Scallops(10-20 count) … $21.99 lb
Seared Scallops with Creamy Bacon Corn Sauce: Rinse 3/4 lb scallops and pat dry with a paper towel. Season with ¼ tsp kosher salt and ¼ tsp pepper and set aside. Heat a large skillet to med high, add 4 slices chopped bacon to the pan; cook for 3-4 minutes or until the bacon is crisp. Drain fat, leaving 1 tbsp in the pan. Stir in ¼ c. chopped tomato, ¼ c chopped onions, and ¼ c chopped bell peppers and cook for 3 minutes or until soft. Add 1 tbsp blackening seasoning, 2 c corn, and ½ c half and half to the pan. Reduce the heat to medium low and cook for 4-5 minutes, stirring frequently. Meanwhile, add 2 tbsp olive oil and 2 tbsp butter to another large saute pan over high heat. When the oil and butter just begin to smoke, add the scallops, making sure they are not toughing each other. Sear for 1 1/2 minutes on each side. Serve the scallops over the corn mixture.
Spicy Grilled Shrimp: Preheat grill for medium heat. In a small bowl, crush 1 lg clove garlic with 1 tbsp coarse salt. Mix in 1/2 tsp cayenne pepper and 1 tsp paprika, and then stir in 2 tbsp olive oil and 2 tsp lemon juice to form a paste. In a large bowl, toss 2 lbs shrimp with garlic paste until evenly coated. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
Homemade Crab Cakes (4oz) … $7.45 ea
Bake in oven 425°F on a foil lined sheet pan with a pad of butter on top. Bake approx 20-30 minutes, until golden brown.
Gluten Free Crab Cakes (4oz)...2/$17.00
We are happy to announce we have prepared and froze gluten free crab cakes for your enjoyment! We have packaged them in cryovac bags 2 per bag. We recommend baking them FROZEN in the oven on 375°F on a foil lined sheet pan with a pad of butter on top. Bake approx 20-30 minutes, until golden brown.
Homemade Shrimp Salad & Tuna Salad … $13.95 lb
Little Neck Clams… $6.00 doz
Portuguese-Style Steamed Clams: Cook 1/2 lb chorizo sausage, (pepperoni or Italian pork sausage) diced and 1/2 lb bacon diced in an 8-quart saucepot over medium-high heat until they're well browned, stirring often. Pour off any fat. Add 3 cloves chopped garlic and 1 tsp crushed red pepper to the saucepot and cook and stir for 3 minutes. Stir in 1 3/4 c. chicken broth, 3/4 c.dry white wine and 1 (28 oz) can diced tomatoes and heat to a boil. Add 4 dozen clams. Cover and cook until the clams open, stirring often. Discard any clams that do not open. Sprinkle with the cilantro, if desired. Serve with the bread.
Place in pan with butter, garlic and white wine. Cover and steam until mussels open. Discard any unopened mussels.
Snow Crab Legs(8-10 oz) … $10.99 lb
One 9x12x 2" deep pan - pour about 8-12 ounces of beer into pan with couple tbsp old bay. Add crab legs and cover, place on grill on med-high until steamed. About ten minutes
Maine Lobster Tails(cold water 5-6oz) … $8.99 ea
Lobster Tails Steamed in Beer: In a med saucepan, over med to high heat, bring a 1/2 can of beer to a boil. Split 2 thawed lobster tails lengthwise. Place a steamer basket on top of the saucepan. Place tails in basket and cover. Reduce heat and simmer for 10 min.
Live Lobster(available live or steamed)… 1 ½ lb – 2 lb + ($11.99 - $13.99 lb)
Live Lobster: Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook 1 ½-2 lb lobsters for approx 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked
And much, much more!!
Gift Certificates Available If it swims, we can get it! 410-758-3933
Bay Shore Steam Pot 111 E. Water Street Centreville, Maryland 21617 410-758-3933