This Week’s Specials (Jan 23-26) available throughout the day at
Bay Shore Steam Pot:
Tuesday:Crab Cake Slider & Soup… $8.95 Our delicious crab cake just a little smaller served on a small potato roll with lettuce & tomato and a cup of homemade Vegetable Crab Soup! Yum! For just $1 more, make it Cream of Crab Soup!)
Wednesday:Crab Melt with chips...$9.75 (Crab imperial on a toasted open face English muffin with tomato and melted cheese & chips. 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, Spinach or a Gluten Free Wrap with Bacon, Lettuce, Tomato & Chips!
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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.
Fresh Rockfish… $15.99
Blackened Rockfish with Garlic-Lime Butter: Grate 1 tsp zest from lime. Cut lime in quarters. Squeeze juice from lime into the bowl. Then add 2 tbsp butter, 2 tbsp chopped cilantro, and 2 garlic cloves finely chopped. Set aside. Combine 1 1/2 tbsp paprika, 1 tbsp onion salt, 1 tbsp garlic powder, 1 tbsp thyme, 1 tsp cayenne pepper and 1 tsp black pepper. Heat 2 tbsp oil in a large skillet. Rub the blackening seasoning all over the rockfish fillets. Add the fish to the hot oil and cook until the spice rub becomes dark and crusty. Flip then cook until fillets flake. When done cooking, top each fillet with a bit of flavored butter.
Fresh Tuna … $18.99 lb
Sesame Crusted Tuna: In a large bowl, add 3 tbsp of black and 3 tbsp of white sesame seeds as well as a pinch of salt. Stir. Coat the entire outside of the tuna by pressing it into the sesame seeds until the steak is coated. Preheat your pan to a medium-high heat. Coat the pan with oil. Take your sesame coated tuna and place it in the hot pan carefully. Sear it on all sides. Remove the tuna from heat and set aside. Slice the tuna up into thin slices and serve!
Serve grilled Tuna with the wasabi vinaigrette: 1 tsp soy sauce, 2 tsp wasabi powder, 2 tsp rice wine vinegar, 1 tsp sesame oil, 1 tsp lime juice & 4 tsp peanut oil or olive oil
Fresh Catfish… $8.99 lb
Oven Fried Catfish: Season the catfish fillets on both sides with salt and pepper. Mix together 1 cup buttermilk and 2 tbsp hot sauce in a 8x8 casserole dish. Add the catfish fillet, making sure they'™re completely covered by the liquid. Let sit for 15 min. Meanwhile, heat oven to 475°F. Coat a sheet tray with the olive oil. Add to the oven and heat while you prep the remaining ingredients. Whisk together the 1 c. flour, 1 c. cornmeal, and 2 tsp crab boil seasoning. Remove catfish from the buttermilk, letting excess drip off, and dredge on both sides with the cornmeal mixture. Transfer to the hot baking dish. Repeat with the 3 remaining fillets. Bake for 6 minutes, then carefully flip the catfish, and continue cooking for 5 minutes more, or until cooked through and golden.
Fresh Scottish Salmon … $12.99 lb
Whole-Wheat Spaghetti with Lemon, Basil, and Salmon: Bring lg pot of salted water to boil. Add 1/2 pound whole-wheat spaghetti pasta and cook until tender. Drain, transfer to a lg bowl. Add 1 clove garlic, minced, 2 tbsp extra-virgin olive oil, ½ tsp salt, and ½ tsp pepper. Toss to combine. Warm 1 tbsp olive oil in a med skillet over medium-high heat. Season the salmon with salt and pepper. Add fish to the pan and cook until fish flakes easily with a fork. Remove the salmon from the pan. Add 1/4 c fresh basil, 3 tbsp capers, 1 lemon zested, and lemon juice to the spaghetti mixture and toss to combine. Place 1/2 cup fresh spinach on a plate or bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.
Lump Crabmeat … $23.95 lb
Linguini with Roasted Red Peppers, Crabmeat & Basil: Bring a large pot of water to a boil. Add a big pinch of kosher salt. Place 1/4 cup extra-virgin oil, 2 to 3 cloves garlic, crushed and a pinch red pepper flakes in a small skillet and turn heat to high. When the oil and garlic begin to sizzle, turn off the heat. Cook 1/2 lb. linguine pasta until al dente. Reserve 1/4 cup of the pasta cooking liquid. Drain pasta and place in a large bowl. Immediately toss with the garlic-red pepper flake oil. Add sliced roasted red peppers, crab meat and fresh basil to the bowl. Toss together. Taste. Add some of the reserved pasta cooking liquid if necessary. Season with more salt and pepper if necessary.
Fresh Dry Sea Scallops(10-20 count) … $21.99 lb
Creamy Seafood Stuffed Shells: (Makes 8-9 shells) Cook jumbo pasta shells according to directions on box. Melt 1 Tbsp butter and 1 Tbsp oil in a large skillet over med-low heat and saute 2 green onions finely chopped until tender. Stir in 4 oz clam juice and 1/4 c. chicken broth and bring the mixture to a boil. Once boiling, add 1/2 lb peeled & deveined shrimp, 1/2 lb scallops, 1/2 lb crab meat and 1/8 tsp pepper. Return to a boil, then reduce heat and let simmer for 4-5 minutes until the seafood is cooked through. Drain the seafood, reserving the liquid. Set aside. To make the sauce, set a large saucepan over med-low heat and melt 1/4 cup butter. Stir in 1/4 c. all purpose flour and mix until smooth. Gradually add in 3/4 c. milk and reserved liquid while continuously stirring. Sprinkle with salt and pepper. Bring the sauce to a boil and cook for about 2 minutes until thickened, continuing to stir. Remove the sauce from heat and mix in 1/2 c. heavy cream and 1/4 c. Parmesan cheese. Take about 1/3 cup of the sauce and mix it in with the seafood. Fill each of the shells with the seafood mixture.
Spicy Beer Shrimp: In a large skillet, heat 1 tbsp olive oil and 2 tbsp butter until melted. Add 1/2 c. chopped onion and cook until soft. Add 2/3 c. beer, 2 tbsp tomato paste, 1/4 c. sweet chili sauce, and 1 tbsp fresh or 1 tsp dried cilantro. Bring to a boil, add a few pinches of cayenne pepper. Once boiling, add 1 lb peeled, deveined shrimp in a single layer without crowding the pan. Cook for 3 minutes. Flip then cook another 3 minutes or until the shrimp is pink and cooked through. Serve on top of rice
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 … $13.95 lb
Little Neck Clams… $6.00 doz
Manhattan Clam Chowder: 1. In a lg pot fry 3 slices bacon, add 1 lg onion, 1 sm red bell pepper, 1 carrot, and 1 celery stalk (all diced) cook until softened. Add 4 minced garlic cloves and 1 tsp dried oregano and sauté for 1 min. 2. Add ½ cup dry white wine and increase the heat to high. Boil the wine until it reduces by half, about 2 to 3 min. Add 3 (8-ounce) bottles of clam juice, the reserved canned clam juices, 1½ pounds potatoes cut into ¼-inch dice, and 1 bay leaf. Bring to a boil, reduce heat to med-low, and simmer until the potatoes are almost tender. Using a wooden spoon, smash some of the potatoes against the side of the pot, then simmer for 5 more min. 3. Add 1 (28-ounce) can diced tomatoes (along with their juice), bring back to a simmer, and cook for 5 min. Remove the pot from heat, stir in 5 (6½-ounce) cans chopped clams, (juice drained and reserved) and season with salt and pepper to taste; discard the bay leaf.
Spicy Mussels Marinara: Heat 1 tbsp olive oil in a large stockpot over medium-high heat. Add 1 c. finely chopped onion and 3 cloves garlic minced; sauté 3 minutes. Add 2 c. chopped tomatos and 1/2 c. dry white wine, 1/3 c chopped fresh flat-leaf parsley, 2 tbsp chopped fresh basil, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp crushed red pepper and 2 bay leaves; cook over medium heat 5 minutes. Add 5 lbs mussels; cover and cook 10 minutes or until mussels open. Discard bay leaves and any unopened shells. Remove mussels with a slotted spoon, and divide into 5 individual shallow bowls. Spoon tomato mixture over mussels. Serve over hot linguine noodles. Garnish with basil sprigs, if desired.
Snow Crab Legs(8-10 oz) … $12.99 lb
In a large pasta pot with strainer insert, bring 3-4 cups water (or beer), old bay & splash cider vinegar to boil. (Water amount may vary, but just keep below the level of the strainer portion of the pot.). Place frozen crab legs in the strainer insert of the pot. Cover. Steam crab legs for 8-10 minutes, or until heated through. Serve crab legs with clarified butter for dipping.
Maine Lobster Tails(cold water 5-6oz) … $9.99 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)… 1½ lb – 2 lb ($12.99 - $14.99 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!!
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Bay Shore Steam Pot 111 E. Water Street Centreville, Maryland 21617 410-758-3933