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Prosciutto-Wrapped Shrimp with Smoked Paprika

Place the skewers in water and let them soak for at least 30 minutes. Heat the broiler to high and arrange a rack at the top (about 3 inches from the heat source). Combine 1 tbsp olive oil, 2 tsp smoked paprika, and 1 1/2 tsp black pepper in a medium bowl. Add 1 pound peeled and deveined shrimp and toss until evenly coated. Starting at the thicker (head) end, skewer each shrimp through its center until the skewer emerges at the thinner (tail) end. Using 6 ounces very thinly sliced prosciutto, tearing the prosciutto as needed, wrap each shrimp in a piece large enough to just cover its surface. Place on a baking sheet. Broil until the shrimp are opaque and the prosciutto is crisp, about 3 to 4

Salmon with Oranges, Tomatoes, and Olives

Heat 1 tbsp of the oil in a large skillet over medium-high heat. Season 4 pieces skinless salmon with ½ tsp salt and ¼ tsp pepper. Step 2: Cook salmon fillet until opaque throughout and golden brown, 4 to 5 minutes per side. Step 3: Meanwhile, cut away the peel and pith of 1 navel orange and cut out the segments. Step 4: In a large bowl, gently combine the orange segments with 2 small beefsteak tomatoes (about 1 pound), cut into wedge, 1/2 cup fresh cilantro, 1/4 cup pitted green olives, 1 tbsp of oil, and ¼ tsp each salt and pepper. Step 5: Serve the salad with the salmon.

Baked Halibut

Heat oven to 400° F. Sprinkle fish with salt and pepper to taste & place in a baking dish that has been sprayed with a little oil. Melt 2 tbsp butter. Combine 1/2 c panko bread crumbs with the butter until well coated, spoon crumb mixture over top of the fish. Cover the top of the fish evenly. Bake 20 minutes if about 1 inch thick or until fish flakes with a fork. Sprinkle it with chopped fresh chives, and serve.

(Rockfish, Cod or Halibut) with Olive-Almond Relish

Step 1: In a food processor fitted with the metal blade, pulse 1 cup fresh flat-leaf parsley leaves 1/2 cup large pimiento-stuffed olives (about 12) 1/4 cup unsalted roasted almonds 3 tbsp fresh lemon juice 1 tsp finely grated lemon zest 2 tbsp oil until coarsely chopped, 3 or 4 times. Step 2: Heat 1 tsp of olive oil in a large nonstick skillet over medium-high heat. Step 3: Season the fish (4 6-ounce pieces rockfish, cod, or halibut) with kosher salt and black pepper. Cook until golden brown and opaque throughout, 3 to 4 minutes per side. Serve with the relish.

Slow Cooker Shrimp Creole

Combine all ingredients in crockpot: 1 1/2 cup diced celery, 1 1/4 cup chopped onion, 3/4 cup chopped bell pepper, 8 ounces tomato sauce, 28 ounces whole tomatoes, 1 clove garlic, minced, 1 teaspoon salt, 1/4 teaspoon black pepper, 6 drops Tabasco sauce (additional tips and flavor: sauteed the celery, onion, and bell pepper before adding to the crock pot, add some okra, oregano, and red pepper flakes for more flavor) Cover the crock pot and cook 3 to 4 hours on high or 6 to 8 hours on low. During the last hour of cooking, stir in 1 pound shrimp, deveined and shelled. When the shrimp is cooked and heated through, serve over cooked rice.

Oven Roasted Golden Tilefish

Preheat oven to 350 degrees, rinse fish in cold water and pat dry with paper towels. Place fish in baking pan with a little water in the pan. Drizzle fish with1 tbsp olive oil and add sea salt and fresh ground pepper to taste. Roast in oven for about 18 minutes or until fish is firm to the touch

Salmon, Sweet Potato, and Broccoli Chowder

In a large, heavy saucepan, over medium heat, cook 1 large onion, chopped in 3 tbsp unsalted butter until softened, about 5 minutes. Step 2 Add 1/4 cup all-purpose flour and stir until smooth. Whisk in 3 cups chicken broth and 2 cups whole milk, then add 1 large sweet potato, peeled and diced (1 1/2 cups),1 bay leaf, 1 tsp fresh thyme leaves, ½ teaspoon salt, and ¼ teaspoon pepper. Step 3 Bring to a boil, reduce heat, and simmer, stirring occasionally, until the potatoes are just tender, about 8 minutes. Step 4 Add 1 pound skinless salmon fillet, cut into 1-inch pieces and 1 small broccoli stalk, cut into pieces (about 1/2 cup)and simmer until the salmon is cooked through and the broccoli i

Flounder au Gratin

Place 4 - 6oz flounder fillets on a lightly oiled baking dish. Melt 1/4 c. butter. Brush the tops of the fillets with 1 tbsp of melted butter. In a small bowl, combine 1 c. panko bread crumbs, 2/3 c. grated Parmigiano Reggiano cheese, 1/2 tsp kosher salt, cracked ground black pepper to taste, and 1 tsp thyme. Add the rest of the melted butter to the crumb mixture and mix it until the crumb mixture becomes buttery, crumbly, and golden in color. Sprinkle the crumb mixture over the fillets and lightly press the crumb mixture down into the fillets. Bake the fish for 12-15 minutes, or until the fish is opaque, flakes easily with a fork.

Garlic Butter Salmon

Preheat the oven to 350 degrees. Line a baking sheet with foil and then spray with cooking spray. Lay 2 thinly sliced lemons in the center of the foil. Season both sides of the salmon filets with some salt and pepper and then place the salmon on top of the lemons. In a bowl, mix 6 tbsp melted butter, 3 cloves of minced garlic, 2 tbsp honey, 1 tsp oregano, and 1 tsp thyme. Pour this over the salmon and then fold the foil around the fish. Bake for about 25 minutes or until cooked through. Switch it over to broil for 2 minutes or until the butter mixture thickens. Garnish with the parsley and serve.

Haddock Marinara

Preheat oven to 350 degrees. Coat the bottom of a baking dish with the olive oil. Sprinkle ¼ chopped onion and 1 garlic clove, minced evenly in the baking dish, and cover with 8 oz pasta sauce. Place 1 lb of haddock fillets in the dish, top with 1 (14 ounce) can stewed tomatoes, drained and ¼ chopped onion and 1 garlic clove minced. Cover with 8 oz pasta sauce. Bake 20 minutes in the preheated oven. Top with ¾ c. mozzarella cheese, and continue baking 10 minutes, until cheese is melted and fish is easily flaked with a fork.

Crock Pot Chicken, Sausage, and Shrimp Gumbo

Peel 1/2 lb medium shrimp. With the tip of a sharp knife, make a shallow cut down the back of each shrimp. Remove the dark veins and rinse the shrimp under cold running water. Bring a small saucepan of lightly salted water to a boil. Add the shrimp and cook for about 2 minutes, or until they are pink and opaque. Drain and transfer the shrimp to a bowl. Cover and refrigerate. Wipe the saucepan out and add 3 tbsp all-purpose flour and 3 tbsp vegetable oil; mix well. Place the saucepan over medium-high heat and cook for 5 minutes, stirring constantly. Reduce heat to medium-low and continue cooking for about 8 to 12 minutes, or until mixture turns a light reddish brown. Stir constantly to preven

Oyster and Rockfish Pot Pie

Preheat the oven to 395 degrees F. Heat 3 tbsp olive oil and 1 tbsp unsalted butter in a large saucepot over medium-high heat. Saute 1/2 cup button mushrooms, quartered, 1/2 cup med-diced potatoes, 1/4 cup med-diced carrots, 1/4 cup med-diced leeks, 3 stalks celery, med-diced, 2 cloves garlic, finely chopped and 1 small onion, med-diced for about 5 min. Add the 1/4 cup all-purpose flour to the vegetables to coat well, and then add 1 cup white wine. Continue to cook over medium heat for 3 minutes. Add 3 cups fish stock and 1 cup heavy cream and stir until smooth. Simmer on low heat until the vegetables are tender, about 15 minutes. Add 1 pound rockfish, skinned and cut into 1-inch cubes, cook

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