This Week’s Specials (July 25-28)available throughout the day
at Bay Shore Steam Pot:
Tuesday:Crab Cake Sandwich w/Chips… $9.99 (Our delicious crab cake, fried or broiled, served on a potato roll with lettuce & tomato. Yum!)
Wednesday:Asian BBQ Shrimp Bowl… $8.95 (Fresh hand breaded shrimp seasoned and lightly fried to perfection served in a crisp taco bowl with Asian slaw, pineapple bits & tossed with a Hawaiian BBQ style sauce. Delicious!)
Thursday:Pit 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 July 25-30, 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!
Fresh Soft Crabs … market price(Call for Availability)
Grilled Soft Shell Crabs: Heat your grill and make sure it is clean and oiled. Brush the crabs with olive oil, season with salt & pepper and place them on the grill at a 45 degree angle so that the claws and legs are not hanging down below the grate. Grill the crabs for about 4 minutes per side. Remove to a platter and serve with lemon wedges
Asian Seaweed Salad … $11.99 lb (Delicious served with the fresh yellowfin Tuna or the Sushi grade tuna in our freezer case!)
Fresh Sockeye Salmon … $14.99 lb
Oven Baked Salmon with Lemon Cream Sauce: Line baking sheet with foil or parchment. Arrange salmon skin-side-down, season with salt and pepper and drizzle the tops with olive oil. Bake uncovered at 425 for 10-15 min (depending on thickness of salmon) or until salmon is cooked through. In a small sauce pan, combine ¼ cup finely diced onion, ¼ cup lemon juice, ¼ cup wine (such as chardonnay or pinot grigio) and simmer over med heat until reduced to a thick mixture (7-8 min). Whisk in ½ cup cream and as soon as it comes to a simmer, reduce to low heat and slowly whisk in the 8 Tbsp butter, one tablespoon at a time (whisking constantly). Add ¼ tsp salt or to taste and remove from heat. Cover with a lid to keep warm until ready to serve. Plate salmon and drizzle generously with the lemon sauce, garnish with freshly chopped parsley then serve.
Fresh Halibut … $19.99 lb
Grilled Halibut and Fresh Mango Salsa: Combine 2 c plum tomatoes, seeded and diced, 1 1/2 c diced peeled ripe mango, 1/2 c diced onion, 1/2 c chopped fresh cilantro, 2 tbsp fresh lime juice, 1 tbsp cider vinegar, 1 tsp sugar.. Stir in 1/2 tsp salt, 1/2 tsp pepper, and 2 closed minced garlic. Rub halibut with olive oil; sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.
Fresh Yellowfin Tuna … $17.99 lb
Blackened Tuna: In a small bowl combine all of the blackening spices: 3 tbsp smoked paprika, 1 tsp salt, 1 tbsp onion powder, 1 tsp ground black, pepper, 1 tsp cayenne pepper, 1 tsp dried ground thyme, 1 tsp dried oregano, 1/2 tsp garlic powder. Press a heaping tbsp of the spice mix on both sides. Allow the tuna to sit for 15 min at room temp prior to cooking. In a large skillet, heat the 2 tbsp grapeseed oil over med-high heat. Once the oil is almost smoking, add the tuna and cook for 2 to 3 minutes on each side. Tuna should remain nice and red in center. Sprinkle with lemon juice and transfer to serving platter.
Fresh Scottish Salmon … $12.99 lb
Grilled Salmon and Spinach Salad with Peach Dressing: Rub 4 (6-ounce) salmon fillets with brown sugar mixture (1 tbsp light brown sugar, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp salt, 1/4 tsp freshly ground black pepper). Place fillets, skin-side down, on grill rack coated with cooking spray. Grill over medium-high heat (350° to 400°) 12 minutes or until desired degree of doneness. Remove skin and discard. Toss spinach with 1/3 cup Peach Dressing. Arrange spinach on individual serving plates, top with salmon, and drizzle with remaining dressing.
Peach Dressing: Process all ingredients in a blender until smooth, stopping to scrape down sides. 2 peaches, peeled and sliced, 3 tbsp fresh lime juice, 2 tbsp honey, 1 tbsp olive oil, 1/2 tsp ground cumin, 1/4 teaspoon salt.
Ducktrap Smoked Salmon … $8.99-$9.99 (4 oz pkg-Sliced)
Spinach Salad with Salmon, Avocado and Blueberries: 8 ounces smoked salmon, roughly chopped, 1 avocado, peeled, pitted and diced, 4 cups baby spinach (or mixed greens), 1/2 cup fresh blueberries, 1/4 cup light feta or blue cheese crumbles, 1/4 cup chopped walnuts (optional), half a red onion, thinly sliced, honey chia seed vinaigrette (ingredients below)
HONEY CHIA SEED VINAIGRETTE INGREDIENTS: 1/3 cup olive oil, 2 Tbsp. apple cider vinegar, 1 Tbsp. chia seeds, 1 Tbsp. honey, 1/4 tsp. salt. Toss all ingredients together until combined. Drizzle or toss with vinaigrette.
Avocado Crab Crostini: Preheat oven to 375. Add 1 tbsp of olive oil to a small bowl. Slice baguette into rounds about 3/4 inch thick. Brush each round with olive oil and lay on a baking sheet. Bake for 6-8 min, or until baguette rounds are toasty and golden in color. Set aside. In a large bowl, combine1 lb crabmeat, 1 c grape tomatoes chopped, 4 slices fried and crumbled bacon, 1 avocado pitted and chopped, 2 tbsp fresh tarragon, 2 tbsp fresh parsley, 1/2 tsp each salt and pepper. Stir with a large spoon until the mixture is combined. Add in lemon juice and 1 tbsp olive oil, and continue to mix. The mixture will be somewhat “loose,” but as it sits the avocado will break down a bit and cause a more creamy texture. Serve in a large bowl with multiple spoons and a plate of the baguette rounds.
Fresh Dry Sea Scallops (10-20 count) … $21.99 lb
Pasta with Pesto and Scallops: In a large pot with boiling salted water cook 16 oz fettuccini pasta until al dente. Drain. Stir in 1/4 c. pesto sauce and 2 tablespoons of olive oil. Meanwhile, in a large skillet, saute 1/2 chopped onion and 2 cloves minced garlic in 3 tablespoons olive oil until soft. Add 1 thinly sliced green bell pepper, 1/2 c. sliced mushrooms and cook until soft, about 3 minutes. Stir in 2 tbsp dry white wine, 2 tbsp lemon juice, salt and pepper to taste, and bring to a boil. Add 1 lb scallops and toss for 2 minutes. Take care not to overcook the scallops. Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.DO YOU KNOWthe difference between a wet scallop and a dry scallop? “Wet” scallops have been treated with a solution called STP (sodium tripolyphosphate), which helps the scallops maintain their moisture and gives scallops a longer shelf life. “Dry” scallops have no added water or STP (sodium tripolyphosphate). Their flavor is more pure and concentrated.
Shrimp Tacos: Heat 2 tbsp oil in large skillet on medium heat. Add 1 lb shrimp, peeled and deveined
and 1 package McCormick® Zesty Garlic Shrimp Taco Seasoning Mix; cook and stir 4 minutes or just until shrimp turn pink. Serve shrimp in warmed tortillas with assorted toppings, such as shredded lettuce, shredded cabbage, salsa, sour cream, shredded cheese, chopped tomato, cilantro, red onion, sliced avocado or lime wedges.
Homemade Crab Cakes (4oz) … $6.99 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/$16.00
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
CILANTRO-GARLIC-LIME SEAFOOD PACKETS: Preheat the grill on high or preheat the oven to 450 degrees F. Cut 4 18x12" sheets of heavy-duty foil and spray them with a bit of nonstick spray. Divide 20 clams, 1/2 lb shrimp, 1/2 lb scallops, 2 ears corn husks removed, cleaned, cut into fourths, 20 cherry tomatoes, jalapeno, and chorizo sausage among the sheets of foil, piling onto the center of the foil. Sprinkle each seafood pile with a clove of garlic, 2 tbsp of cilantro, a pinch of salt, and a squeeze of lime. Top each with 1 tbsp butter. Seal the packets, leaving a bit of space for the heat and steam to collect and circulate. Bake or Grill, covered, for 20 minutes or until cooked through. Serve with bread for dipping.
Mussels and Basil Bread Crumbs: Combine the toasted bread cubes (6 slices white bread, crusts removed, cubed, and toasted), 2 tbsp chopped garlic (6 cloves), 1/4 cup of olive oil, and 2 tbsp lemon juice in a food processor and pulse a few times to make coarse crumbs. Add 9 sun-dried tomato halves in oil, drained and chopped, 3/4 cup julienned fresh basil leaves, lightly packed, 1 1/2 tsp salt, and 3/4 tsp pepper and pulse to combine. Add 1/4 cup toasted pine nuts and pulse a few times to combine but not to chop the nuts. Set aside. Meanwhile, heat 3 tbsp of olive oil and 3/4 cup dry white wine, such as Pinot Grigio in a heavy-bottomed pot, and bring to a boil. Add 3 pounds mussels, cleaned, cover, and cook until the mussels have opened. Add the basil bread crumbs and toss gently. Serve hot in shallow bowls with any pan juices.
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
Quinoa Salad with Lobster, Grilled Corn, Cherry Tomatoes and Feta: Heat grill to a med heat. Split 2 lobster tails in half length-wise. Using a metal or wooden skewer soaked in water, skewer the lobster tails so they don't curl when grilling. Brush meat with olive oil and sprinkle with salt and pepper. Grill, flesh side down for five minutes, or until the flesh is easily released from the grates. Flip over and cook another 3-4 minutes until meat is cooked through. At the same time the lobster is grilling, grill 2 ears of corn on indirect heat for 10-15 minutes, turning occasionally. Once done, remove meat from shells and cut into bite-sized chunks. Cut corn from cob. In a small bowl, whisk together ingredients for dressing: zest of 1 lime, juice from 2 limes, 2 tsp honey, ¼ tsp salt. Slowly whisk in ¼ cup olive oil. Season to taste with salt and pepper. In a large bowl, toss 1 cup cooked quinoa, lobster, corn, 10 cherry tomatoes, halved and ½ cup crumbled feta together. Toss with dressing. Serve immediately. If you want to make this ahead, just don't dress the salad until ready to serve.
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