This Week’s Specials (Nov 14-17)available throughout the day
at Bay Shore Steam Pot:
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:Crabby Pizza…$8. 99 (A personal size pizza made with our delicious white cream sauce topped with fresh crabmeat and a blend of triple cheddar cheeses. Delish!!)
Thursday: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!
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 Nov 7-12, 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!
Also available in the shell by the dozen, peck, half & full bushel
Asian Seaweed Salad … $11.99 lb (Delicious served with the fresh yellowfin Tuna or the Sushi grade tuna in our freezer case!)
Fresh Rockfish… $14.99
Broiled Rockfish with Provencal Tomatoes and Olives: Preheat the broiler. Rinse 4-6oz fish fillets in cold water and pat dry with a paper towel. Place the fish on a baking sheet or oven-proof skillet. Season with sea salt and the herbs de Provence, optional. Slather the tops of the fillets with 1 tbsp Dijon mustard. Combine 3 med heirloom tomatoes diced, 1/3 c olives, 1 tbsp capers, 1 clove minced garlic, 2 tbsp olive oil, 1 tbsp white wine vinegar, and ½ teaspoon salt in a medium mixing bowl. Drizzle the tomato mixture over the fish. Bake the fish under the broiler, rotating the pan halfway through for equal browning, for approx 10-15 minutes, or until the fish is cooked through and the tomatoes are slightly caramelized. Top with mixed chopped herbs parsley, thyme, or chives, optional, for garnish and serve immediately.
Fresh Tuna … $17.99 lb
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 overnight or at least 2 hrs.
Maple Walnut Crusted Halibut: Heat oven to 400°F. Line a sheet pan with foil and spray with cooking spray. Toss 1 bunch asparagus spears with olive oil. Peel and slice sweet potatoes very thinly (1/8th inch). Toss with olive oil. Sprinkle with salt and pepper. Chop 1 1/2 c. walnuts, combine with 1 tbsp lemon zest, 1 tbsp maple syrup and 1 tsp dried dill. Spread each filet with 1 tbsp Dijon mustard. Press walnut mixture on top. Arrange asparagus and sweet potatoes on baking sheet and top with halibut. Bake at 400°F approx 15-20 minutes. Let stand for 5-7 minutes. Serve.
Fresh Scottish Salmon … $12.99 lb
Pesto Salmon and Italian Veggies in Foil:Preheat oven to 400 degrees. Bring a pot of water to a boil. Cut four pieces of aluminum foil into 14-inch lengths. Boil 1 1/4 lbs fresh green beans , ends trimmed 3 minutes, then carefully drain. Toss green beans with 2 tsp olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil. Season both sides of salmon with salt and pepper. Layer salmon over green beans and then spread 1 Tbsp pesto over top each fillet. Drizzle 1 tsp lemon juice over each fillet. Toss grape tomatoes, halved, with 1 tsp olive oil and season lightly with salt. Spread over each salmon fillet. Wrap sides of foil and seal. Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 (cook time will vary depending on thickness of salmon and desired degree of doneness).
Ducktrap Smoked Salmon … $8.99-$9.99 (4 oz pkg-Sliced)
Smoked Salmon Chowder: 1. Heat 1 tbsp olive oil in a large, heavy-bottomed pot over low heat. Add 3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups) and 1 minced garlic and sauté for 2 minutes. 2. Add 1 lg peeled and cubed potato, 1 stalk chopped celery, 1/2 tsp salt, and 1/2 pepper and cook over medium heat for about 1 minute, stirring constantly. 3. Add 2 c veg broth and simmer until the potato is tender, about 15 minutes. 4. Add 2 tbsp tomato paste and 2 cups milk, then 8 oz smoked salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate). 5. As it simmers, stir in 1/2 c heavy cream. 6. Remove from heat, garnish with the chives, and serve
Classic Gnocchi Gratin with Gruyere, Havarti and Crab Meat: Preheat the oven to 350 degrees F. Place a large pot of salted water over high heat. Bring to a boil, and cook 2 lbs gnocchi according to the package instructions. Drain the gnocchi and place in a 9X13 inch baking dish. Add 1 lb crab meat and mix. In a large sauce pot (could be the same used for pasta) melt 4 tbsp of butter over medium heat. Whisk in ¼ c. flour, 3 cloves minced garlic and zest of 1 lemon. Cook for another minute, then add 3 c. half and half and whisk until smooth. Once the mixture is warm, add 8 oz shredded gruyere cheese and 8 oz shredded havarti cheese. Stir to blend, then add 1 tsp salt,1/2 tsp pepper and 1/2 tsp nutmeg. Once smooth, taste for salt (add more if needed) and pour the cheese mixture over the crab and gnocchi. Mix and smooth in the baking dish. Then melt 3 tbsp of butter and toss with 1 1/2 c. panko bread crumbs. Sprinkle the top with bread crumbs, and bake for 20-30 minutes, until the edges are bubbly and the top is golden. Sprinkle with chopped parsley and serve warm.
Fresh Dry Sea Scallops(10-20 count) … $21.99 lb
Seared Scallops with Sweet Corn Risotto: Heat a lg skillet over medium-high heat, once hot add 2 tbp olive oil, 1 shallot minced and 1 clove garlic minced. Cook until soft and translucent, about 3 min. Stir in 1 c. arborio rice and stir to coat with the oil. Cook for one minute. Pour in 1 c. white wine, and using a wooden spoon scrape off any brown bits from the bottom of the pan. Bring to a boil, and reduce by one half. Lower the heat to a simmer. Pour one ladle of stock into the rice mixture, and continually stir, once the liquid is absorbed add another ladle of stock. Repeat this process until all the stock is used (4 cup total, heated) and the rice is cooked to al dente, adding in both 1 c. pureed corn and 1 c. whole corn or niblets with the last stock addition. Stir in 2 tbsp butter and season with salt and pepper to taste. Stir in chopped chives and cover with aluminum foil to keep in the heat while you sear the scallops. Sear Scallops: Place the sea scallops onto paper towel and blot any moisture. Season with salt and pepper. Heat a large saute pan over high heat, once hot add enough vegetable oil to coat the bottom of the pan. Add the scallops, making sure not to over crowd the pan and sear until golden brown on each side, about 2-3 minutes per side. Once finished, add a small amount of butter and a squeeze of lemon juice to the pan and let melt and coat the scallops. Remove and serve with the corn risotto
One Pot Cajun Shrimp and Quinoa: Preheat a medium cooking pan over medium-high heat. Peel and devein 1/2 lb shrimp. Mix shrimp with some Cajun seasoning to taste. Add some oil to the heated cooking pan and add shrimp. Sear shrimp on both sides until opaque. Take out shrimp and set aside. Add 1 sm onion to the pan and saute until transparent. Smash 3 cloves garlic and add it to the pan until fragrant and slightly browned. Add 2 1/4 c. chicken broth and bring to boil. Lower heat to low/medium-low and add 1/4 c. tomato sauce, salt, 1/2-1 tsp Cajun seasoning, and1 tbsp lemon juice. Add 1 c. quinoa, stir, cover and cook for about 15 minutes, until quinoa is just done. Stir in 3 stalks chopped green onion and minced parsley. Add shrimp back to the pot. Cook just until shrimp is heated through again. Serve right away.
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
Steamed Clams in Creamy Ale Sauce Recipe: Rinse the 2-3 doz clams under cool water, scrubbing any sand or dirt off the shells. In a large lidded saucepan, add 2 c ale beer, 1/2 chopped onion, 2 tbsp butter, juice of 1 lemon, 2 cloves minced garlic, 2 tbsp fresh basil, and 1 tsp cayenne pepper and bring to a boil on medium-high heat. Carefully add the clams to the simmering sauce, then cover and steam until fully opened, about 5 minutes. While the clams are steaming, toast slices of french bread for dipping. After the 5 minutes are up, add 1/3 c. cream to the saucepan, stir once, and let simmer for one additional minute. Serve in bowls with creamy ale sauce. Serve with toasted french bread.
Parmesan Mussels: Preheat oven to 325°. Bring 1/2 cup dry white wine to the boil in a large frying pan over high heat. Add 24 mussels and cook, covered, for 5 minutes or until mussels open. Discard any unopened mussels. Reserve 1/4 cup of the hot wine. Break open the shells and place on a baking tray. Combine 1/2 cup fresh breadcrumbs, 1/2 cup finely grated parmesan, 1/2 cup chopped fresh parsley, 1 tbsp fresh oregano, 3 cloves crushed garlic and reserved wine in a medium bowl. Taste and season with pepper. Spoon bread-crumb mixture among mussels and drizzle with oil. Bake in oven for 10 minutes or until golden. Remove from oven and serve with lemon wedges.
Snow Crab Legs(8-10 oz) … $12.99 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) … $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)… 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