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Grilled Salmon with a Spicy Glaze

Boil and stir a mixture of 1/4 cup brown sugar, 3 tbsp Dijon mustard, 2 tbsp of soy sauce and 1/4 tsp of sesame oil with 1/4 tsp each of salt, black pepper, ground ginger, and paprika or cayenne pepper. Coat the salmon with the glaze before grilling and once or twice as it finishes cooking.

Baked Red Snapper with Garlic and Herbs Recipe

Heat the oven to 400 F. Place 2 (6 to 8-ounce) red snapper fillets in a baking dish which has been sprayed with a butter-flavored nonstick cooking spray. In a skillet, melt 4 tbsp butter with 1 med clove garlic (pressed or minced), 3 to 4 drops Worcestershire sauce, ½ tsp Creole or Cajun seasoning blend, 1/8 tsp ground fresh pepper, 1 – 2 tsp parsley minced, and optional: 1 tsp chives (snipped, fresh or frozen) if using. Cook over low heat for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss 3 to 4 tbsp plain breadcrumbs (or seasoned bread crumbs) with the remaining butter mixture and Optional: 2 tbsp Parmesan cheese (freshly grated),

Pan Seared Thai Chili Scallops

Heat 3 tbsp butter in pan on high heat until melted and lightly foaming. Pat 1 lb scallops dry with paper towel and generously season scallops with salt and pepper. Add scallops into pan, with space in between so they can crisp. After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.) Add 2 tbsp garlic and ¼ c. thai basil diced and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes). Add ½ lemon (sliced into half-wedges), 1 tsp chili paste, and stir. When scallops are still springy to the touch, but bright white and opaque and browned on both sides,

Creole Corn and Shrimp Soup

In a large saucepan or stockpot, heat 1/2 cup vegetable oil over medium-low heat. Add 6 tbsp all-purpose flour and cook, stirring, until the roux is a light blonde color. Don't let it get too dark. Add 2 medium onions (chopped) and 2 cloves garlic (minced) and cook until the onions are softened. Add 1 (28-ounce) can stewed tomatoes (undrained and mashed; or two 14.5-ounce cans), 1/2 (10-ounce) can tomatoes with green chile peppers (Ro-Tel is one brand, spicy or mild), 2 (15-ounce) cans cream-style corn, 2 (15-ounce) cans whole kernel corn, and 1 quart chicken broth (low sodium or unsalted); cook over low heat at a simmer for 45 minutes. Meanwhile, peel & devein 2 lbs shrimp. Rinse the shrimp

Grilled Scallops with Miso-Corn Salad

MISO VINAIGRETTE 2 tablespoons white miso 1 tablespoon soy sauce 1 tablespoon unseasoned rice wine vinegar 1 teaspoon toasted sesame oil 1 teaspoon lime zest plus 2 tablespoon fresh lime juice (from 1 lime) 1 teaspoon light brown sugar 1/2 teaspoon grated peeled fresh ginger (from 1 [1-inch] piece) 1 small jalapeño or serrano chile, seeded and finely chopped (optional) 3 tablespoons canola oil SALAD 3 medium ears fresh yellow corn, shucked 4 medium scallions 2 tablespoons canola oil, divided 12 dry-packed U12 sea scallops (about 1 pound) 1/4 teaspoon kosher salt 1 cup cooked and shelled fresh or frozen edamame 1 cup halved cherry or grape tomatoes 2 tablespoons fresh small basil leaves or mi

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