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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. Cook until liquid is reduced by half; pour over shrimp. Sprinkle with cheese and parsley. Bake, uncovered, until cheese is melted, 8-10 minutes. desired, serve over linguine.

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, uncovered, 20-25 minutes or until fish flakes easily with a fork. In a small saucepan, bring reserved marinade to a boil; cook and stir until slightly thickened. Stir in pecans; serve with salmon.

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 and salt.

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 hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side. Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can b

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 rice vinegar 1 tbsp honey 1 tbsp minced ginger 1 tbsp soy sauce In a blender or food processor, blend ingredients for dressing. Set aside. If you don't have carrot or celery, you can just mix sesame oil, rice vinegar, hone

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. Whisk the ingredients together for the dressing in a small bowl. Pour over the pasta along with the peppers, celery and onion and toss to combine. Gently fold in the crab, cover with plastic and chill until ready to serve. S

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, and zest of lime and mix. Pour evenly into each packet. Add lime wedge in each packet and bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat cir

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 half and seal the bottom edge by tightly folding where the two halves come together. Repeat on each side. Set the sealed pack on lined baking sheet and repeat process with remaining 3 cod fillets. When finished, place ba

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 minutes, turning the bag occasionally. Soak 6 wooden skewers in water for at least 1 hour, remove and let dry on a paper towel. Drain and discard the marinade, thread the shrimp, and scallops on to the skewers alternating be

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.

Marinated Tuna Steaks Recipe

Mix all ingredients in a glass or ceamic bowl: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp vegetable oil, ½ tsp of grated ginger, 1 garlic, minced, 1 shallot, chopped. Marinade tuna steaks in the fridge for a minimum of one hour and up to 2 hours. Before cooking, remove from the fridge. Heat a non-stick pan an sear the tuna 1 to 2 minutes on each side. Boil the marinade and pour on top.

Mexican Pasta Salad with Cajun Shrimp

Heat a non-stick skillet over medium heat. Toss 1 pound shrimp (shelled, tails removed) with 2 tsp olive oil and 3 tsp cajun seasoning. Add the shrimp to the skillet and cook for about 6 minutes, flipping once, until they are completely pink. Set aside. In a small bowl, whisk together 1/2 c. sour cream, 1/4 c. mayonnaise, 1/2 tbsp Ranch seasoning and 1/2 tbsp taco seasoning until well combined. Set aside. Cook 3 cups farfalle pasta to al dente, according to the package directions, in a large pot of boiling water. Drain and rinse with cold water until the pasta has cooled. Place the pasta in a large bowl and add 2 cups frozen corn kernels, thawed, 1 red pepper chopped, 1 1/2 cups grape tomato

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