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If it swims,
we can
get it!
BAY SHORE
STEAM POT

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Shrimp Monterey
2 tbsp butter 2 pounds uncooked shrimp (21-25 per pound), peeled and deveined 2 garlic cloves, minced 1/2 cup white wine or chicken broth 2 cups shredded Monterey Jack cheese 2 tbsp minced fresh parsley Hot cooked linguine, optional Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7-in. baking dish. Add wine to skillet; bring to a boil.


Orange-Pecan Salmon
1 cup orange marmalade 1/2 cup reduced-sodium soy sauce 1/4 teaspoon salt 1/4 teaspoon pepper 4 salmon fillets (6 ounces each) 1 cup chopped pecans, toasted In a small bowl, combine marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large shallow dish. Add salmon and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade. Preheat oven to 350°. Drain and discard marinade from salmon. Place salmon in a greased 11x7-in. baking dish. Bake, u


Curry Scallops and Rice
1 package (6-1/4 ounces) curry rice pilaf mix 1/4 cup butter, divided 1-1/2 pounds sea scallops 1 package (14 ounces) frozen pepper strips, thawed and chopped 1/4 cup minced fresh parsley 1/4 teaspoon salt Prepare pilaf mix according to package directions, using 1 tablespoon butter. Meanwhile, in a large skillet, saute scallops in remaining butter until firm and opaque. Remove and keep warm. In the same skillet, saute peppers until tender. Stir in the scallops, rice, parsley


Grilled Halibut
2 tbsp butter melted 2 tbsp honey 1/2 lemon juiced 2 tsp soy sauce 1/2 tsp pepper 2 cloves garlic minced 1 pound fresh halibut filet In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic. Portion your halibut by cutting it with a sharp knife into 3 or 4 pieces. A serving size of fish is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture. Heat pan until it is sizzling


Ahi Tuna Salad with Sesame Ginger Dressing
1 tbsp olive oil 2 medium-sized tuna steaks (fresh or frozen, each steak should be about 8oz) Sesame seeds for encrusting tuna, plus more for garnishing 1 head romaine lettuce, chopped 1 cup carrot matchsticks 1 cup sliced red cabbage 1 cucumber, cut into matchsticks 4 green onions, thinly sliced 1 avocado, thinly sliced Wonton or tortilla strips (optional, for garnish) Carrot Ginger dressing: 1/2 medium sized carrot, grated 1 stalk celery, chopped 2 tbsp sesame oil 2 tbsp ri


Crab Cake Pasta Salad
1 lb. gemelli or other tube shaped pasta 1 cup diced bell peppers 1 cup diced celery 1/2 cup diced red onion 1 lb. lump crab meat, (picked through) Chopped fresh parsley for garnish For the Dressing: 1 cup mayonnaise 2 tablespoons sour cream 1/4 cup sweet relish 1 tablespoon dijon mustard 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons red wine vinegar Cook the pasta according to the package directions, drain and rinse under cold water. Place the pasta in a large bowl. Whis


Lime Butter Salmon in Foil with Summer Veggies
4 salmon fillets salt and pepper 6 tbsp butter melted 1 tbsp lime juice zest of one lime 2 small zucchini 2 small yellow squash 1 pound asparagus 1 small red onion cut into chunks 1 red pepper sliced 1 lime cut into 4 wedges fresh parsley for garnish Heat grill to medium heat. Cut 4 sheets, enough to wrap the salmon and veggies, of heavy duty foil. Place salmon on center of aluminum foil and divide the veggies into each packet. In a small bowl add melted butter, lime juice, a


Mediterranean-Style Baked Cod
Servings: 4, Total Prep Time: 20 Minutes 4 5-6 oz. cod fillets grape tomatoes, washed and sliced 1/2 cup Fresh Basil Pesto salt and pepper, to taste Preheat oven to 350 degrees. Cut parchment paper into 4 large squares (approximately 12” x 12”). On a flat surface, place a cod fillet on one square, positioning it toward the bottom center of the paper. Sprinkle the cod with salt and pepper. Top the fillet with sliced tomatoes and a drizzle of pesto. Fold the parchment paper in


Grilled Scallops and Shrimp Kabobs
Place 18 shrimp and 18 scallops in a large Ziploc freezer bag. In a bowl combine ½ cup olive oil, 6 Tbsp lemon juice, 6 Tbsp lime juice, 1 Tbsp Garlic finely chopped, ¼ tsp Lemon pepper, 1 tsp Kosher salt, ½ tsp Cayenne pepper, and stir until mixed. Pour ¾ of the marinade into the bag with shrimp and scallops, reserve ¼ of the marinade for basting while the skewers are on the grill. Place the bag in the refrigerator and allow the shrimp and scallops to marinate for 15-30 minu


Montreal Salmon Rub
Mix 2 tsp McCormick® Grill Mates® Montreal Steak Seasoning, 2 tsp grated lemon peel and 1/2 tsp McCormick® Dill Weed in small bowl. Rub mixture over salmon. Let stand 5 minutes. Grill salmon, skin side down, over medium heat 10 to 12 minutes or until fish flakes easily with a fork. Do not turn salmon.
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