This Week’s Specials (April 17-20) available throughout the day
Tuesday: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!
Wednesday:Crab Ball Sub with chips…$8.99 (A fresh toasted sub roll stuffed with shredded lettuce & five fresh delicious crab balls - topped with our own special PoBoy Sauce. Yum!!)
Thursday: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!
Friday: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!
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Local Oysters (Lower Bay)… $14.99 pint / $28 quarts
Also oysters available in the shell by the dozen, peck, half & full bushel
Oyster Stew: Melt 1/2 c butter in a large skillet over med heat, cook 1 c minced celery and 3 tbsp minced shallots until tender. Pour 1 qt half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour 2-12 oz oysters and their liquid into the pot. Season with salt, pepper, and 1 pinch cayenne pepper. Stir continuously until oysters curl at the ends. When oysters curl the stew is finished cooking; turn off the heat and serve.
Croissant with Smoked Salmon: Slice open croissants and spread 1-2 tbsp cream cheese on both sides. Place smoked salmon in the croissants. Sprinkle with 1 tsp capers and stuff with fresh arugula. Add a good pinch of cracked pepper and a squeeze of lemon.
Fresh Shad Roe … $10.99 set
Roe: Cook 15 minutes in covered fry pan at medium to high heat on top of stove with lemon juice and butter on top. Garnish with cooked bacon and parsley. Chopped scallions, shallots or leeks may be added. (Note: White wine can be used in place of lemon juice.)
Fresh Scottish Salmon … $12.99 lb Lime-Honey Glazed Salmon with Warm Black Bean & Corn Salad: In a med skillet heat 2 tbsp of olive oil. Add 1 med red onion chopped, 2 cloves chopped garlic, 1/2 to 1 tsp crushed red pepper flakes, 1 tsp cumin, salt and pepper. Cook approx for 3 min. While the onions are cooking, preheat another skillet over medium-high heat with 2 tbsp olive oil. In a shallow dish, combine the juice of 1 lime, 3 tbsp honey, 1 tsp chili powder, salt and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side. To the cooked onions, add 1 red pepper seeded and chopped and 10 oz corn kernels and cook for 1 minute. Add ½ c. chicken stock and continue to cook for another 2 minutes. Add 15oz black beans, rinsed and drained and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, 2-3 tbsp fresh cilantro, and 6 c. baby spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
Fresh COD or Halibut … market price
Skillet Cajun Spiced Cod or Halibut with Tomatoes: In a deep skillet, cook 3/4 cup onion, chopped and 2 cloves garlic, minced in 1 tsp olive oil on medium heat for a few minutes until soft. Add 2 1/2 cups tomatoes, chopped, 3/4 cup diced sweet peppers and 1 tbsp Cajun spice seasoning, stir and cook until tomatoes are soft, about 2-3 minutes. Lay 4 (6 oz) pieces fish in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15. To serve, place fish on plate and spoon sauce on top. Serve immediately over white rice.
Fresh Yellowfin Tuna… market price
Pineapple Teriyaki Marinade: Combine all ingredients: 6 oz pineapple juice, 10 oz Zesty Italian dressing, 1/2 cup soy sauce, 1/4 cup Worcestershire sauce, 1/2 cup light brown sugar packed. Marinade at least 2 hrs or overnight. Cook Tuna to desired doneness
Asian Seaweed Salad … $11.99 lb (Delicious served with the Ahi Saku Block & fresh Yellowfin Tuna)
Ahi Saku Block Tuna…$10.35 ea
Each portion is 8 oz individually frozen and vacuum packed. Ideal for Sushi lovers who want the best quality.
Saku Block Tuna Poke: Cube 1 lb block of fresh Saku tuna with a sharp knife into 1 cm blocks; In a mixing bowl, whisk together 3 tbsp soy sayce (or coconut aminos if you're eating paleo), 1 tbsp lime juice, 1 tbsp pineapple juice, 1 tbsp toasted sesame seed oil, 1 tsp mirin or rice wine vinegar, 1 tsp kosher salt, 5-6 grinds of freshly cracked black pepper; Add cubed tuna and gently stir in 2 tsp white sesame seeds, 1 tsp of black sesame seedsand 3 tsp chopped green onion; Allow to marinate for 10-15 min or until tuna begins to darken in color from the marinade; Serve immediately or store in an airtight container for a maximum of 2 days
Jumbo Crabmeat … market price
Bacon, Crab and Avocado Salad with Green Onion Yogurt Salad Dressing: Arrange chopped romaine lettuce on a large serving plate. Top with 1 diced avocado, 6 slices cooked bacon, diced, 1/2 lb crab meat, 1 pint cherry tomatoes and croutons; set aside. In a blender or food processor, combine all the ingredients for the salad dressing: 3/4-cup non-fat plain yogurt, 1 tsp extra virgin olive oil, 3 tbsp lemon juice, 3 fresh basil leaves, 4 green onions, chopped, green parts only, salt and fresh ground pepper, to taste; process until creamy and smooth. Pour the dressing over the salad and toss to combine.
Fresh Dry Sea Scallops(10-20 count) … $21.99 lb
DO YOU KNOW the 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
Sea Scallops in White Wine Sauce: Heat 1 ½ tbsp olive oil in heavy skillet over high heat. When oil begins to smoke add scallops. Sear each side for one min or until each side is golden brown. Add 1/2 c of white wine and lower heat to med. Simmer for 2 min. Remove scallops from pan. Add remaining 1 1/2 c white wine, 3 tbsp fresh lemon juice and 2 cloves garlic minced. Bring to boil and reduce by half. Add 1 tbsp butter, 2 tbsp minced parsley and season with pepper. Place scallops on a plate and smother with sauce.
Oven Roasted Shrimp: Preheat oven to 425F. Peel and de-vein 1 lb shrimp. Dry shrimp well and drizzle with olive oil. Season with Kosher salt and pepper. Toss to coat well. Spread out in a single layer on a flat sheet pan. Roast in the center of the oven for 8-10 minutes
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.
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.
Mussels …$5.99 lb
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 Nachos: In a medium bowl, combine 1 c. cooked lobster meat, coarsely chopped, 1/4 c. store-bought salsa, 2 tbsp jalapeño pepper, chopped, 1 tbsp fresh lime juice, and kosher salt to taste. Place chips on a serving dish. In a sm saucepan whisk 1/2 c. cornstarch into 1/3 c milk and heat to a boil. Add 1/3 c. shredded cheddar and 1/3 c. Mexican blend cheese, whisk until smooth. Add kosher salt to taste. Spoon lobster mixture onto chips. Pour on cheese sauce; serve immediately, with sour cream on the side, if desired.
Live Lobster – call for availability
(available live or steamed)… 1½ lb – 2 lb and up market price
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