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Smoked Salmon Spread Recipe

In the bowl of a food processor, combine 8 oz softened cream cheese, ½ cup sour cream, ½ Tbsp lemon juice, ¼ tsp salt and ½ tsp Tabasco sauce. Pulse until well blended. Add 4 oz chopped salmon and 1 Tbsp chives and pulse a few times just to combine. Add more salt or pepper if desired and refrigerate until ready to serve with French bread baguette, slices

Crab Stuffed Mushrooms

Preheat oven to 400. Prepare a 9x13 baking dish with 3 tbsp melted butter. Remove stems from 24 mushrooms. Set aside caps. Finely chop stems. Melt 2 tbsp butter in a med saucepan over med heat. Stir in the chopped stems and 2 tbsp minced green onions and cook until soft. Remove saucepan from heat. Stir in 1 tsp lemon juice, 8 oz crabmeat, 1/2 c soft bread crumbs, 1 egg beaten, 1/2 tsp dried dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with Monterey Jack cheese. Pour 1/4

Scallops Wrapped in Bacon

Turn on broiler to ‘high’ setting. Season scallops with salt, pepper, and garlic powder. Take a few slices of bacon and cut them in half or in thirds, depending on the size of the scallops. Wrap bacon slices around scallops and secure with a toothpick. Lay on a baking sheet. Broil for 5 minutes, then flip over and broil for 5 more minutes or until bacon is done.( If you like your bacon crispy slightly cook your bacon in the microwave before baking)

Party Shrimp

In a bowl or shallow dish, combine 1 tbsp olive oil, 1-1/2 tsp brown sugar, 1-1/2 tsp lemon juice, 1 garlic clove, thinly sliced, 1/2 tsp paprika, 1/2 tsp Italian seasoning, 1/2 tsp dried basil, 1/4 tsp pepper. Add 1 pound uncooked shrimp, peeled and deveined; toss to coat. Refrigerate 2 hours. Drain shrimp, discarding marinade. Place shrimp on an ungreased baking sheet. Broil 4 in. from heat until shrimp turn pink, 3-4 minutes on each side. Kitchen Tip: To avoid rubbery shrimp (overcooking is a common pitfall in cooked shrimp recipes like this one), watch for signs they are done. The flesh will turn pink and firm. Act fast: They'll keep cooking for a minute or two outside the oven.

Smoked Salmon Crostini

Preheat oven to 350. Line a baking sheet with parchment paper. Place thinly sliced baguette slices onto prepared baking sheet. Drizzle with olive oil; season with salt and pepper, to taste. Place into oven and bake for 8-10 minutes, or until golden brown. In a small bowl, combine 1/2 c. crumbled goat cheese, lemon zest and 1 tbsp dill. Spread goat cheese mixture on each baguette slice and top with 2 slices cucumbers and smoked salmon. Serve immediately, garnished with lemon slices and dill.

Hawaiian Grilled Salmon Filets

Place salmon filets in a gallon-sized sealable plastic bag and add Lawry's Honey Bourbon Liquid Marinade. Seal and place in the refrigerator for 30 minutes. Spray grill grates with pam or use olive oil. Grill over medium-high heat. Season salmon filets with Lawry's seasoning salt on both sides and place on the grill skin side up. Let cook for 5-6 minutes, flip the filets, and finish cooking for 2 more minutes. Plate salmon and top each piece with 1/4 cup of pineapple salsa.

Chesapeake Bay Rockfish Stew

Warm 2 tbsp olive oil in a large Dutch oven over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add 3 cloves minced garlic and cook just until fragrant, about 1 minute. Add 1 c. dry white wine or seafood stock and cook until reduced by half. Add 14 oz can crushed tomatoes in thick puree, 14 oz plum tomatoes, coarsely chopped with juice, 2 c. seafood stock,1/2 tbsp fresh chopped oregano, 2 tbsp fresh chopped basil, 1 bay leaf, ½ tsp salt and ¼ tsp black pepper. Bring to a boil and then reduce heat to medium low. Simmer for 15 minutes, until favors are combined. Stir in juice of half lemon. Add 2 lbs rockfish fillets and simmer for additional 15 minutes, or until fis

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.

Baked Flounder with Parmesan Crumbs

Preheat the oven to 425°. In a large baking dish, season 4 flounder fillets with salt and pepper. Mix the 3/4 c freshly grated parmesan cheese with the 1/2 c coarse fresh bread crumbs, 4 tbsp melted butter and 2 tbsp olive oil and sprinkle over fish. Bake for 15 min or until fish is cooked and the topping is golden. Let stand for 5 min before serving.

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) an

Lemon-Ricotta Pasta with Seared Scallops

Cook fettuccine pasta per package directions until al dente. Heat 1 tbsp olive oil and 1 tbsp butter over high heat in a skillet until foamy. Sprinkle 12 scallops with a little salt and pepper; place in skillet in single layer. Cook, turning once, until brown on outside and just opaque in center, about 2 minutes per side. Remove from pan and set aside. Drain pasta and return to the pot over low heat. Stir in zest of one lemon, 1/2 c. lemon juice, 3 tbsp olive oil, 1 1/2 c. peas, and 4 tbsp fresh thyme. Toss to coat, then season with salt and lots of pepper. Add 1 container ricotta and mix gently until pasta is coated evenly. To serve, divide the pasta between four plates, topping each with t

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

Clam Fritters

Beat 1 egg and gradually beat in ½ c all purpose flour. Slowly stir in ½ c milk, 1 c minced clams, ¼ tsp salt, 1/8 tsp pepper and 2 tbsp minced onion. If desired, stir in 2 tbsp minced green pepper. With hands shape mixture into 2 inch diameter patties. In a medium skillet heat ½ c vegetable oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown.

Million Dollar Mussels

Place the 3 c. dry sherry, 3 cloves garlic crushed, 1 cube chicken bouillon, 6 tbsp butter, 1 tbsp Italian seasoning, and 3 slices fresh lemon into a large pot. Bring to a simmer over med heat. Add mussels, cover, and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels

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