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If it swims,
we can
get it!
BAY SHORE
STEAM POT
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Sautéed Shrimp with Arugula and Tomatoes
1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 cup cherry or grape tomatoes 1 garlic clove, minced 1 pound large shrimp, peeled...

Mussels with Corn, Cherry Tomatoes, and Tarragon
3 tablespoons extra-virgin olive oil, plus more for drizzling 1 large shallot, finely diced ¾ cup dry white wine 8 ounces cherry...

Soy-Honey-Glazed Arctic Char
2 skin-on Arctic-char fillets (6 ounces each) Kosher salt and freshly ground pepper 3 tablespoons low-sodium soy sauce 3 tablespoons...

Spicy Shrimp and Broccoli Stir-Fry
1 cup long-grain white rice 1 pound extra-large shrimp (26 to 30), peeled and deveined (tails left on) 5 tablespoons vegetable oil,...

Seafood Stew with Butternut Squash and Fennel
1/2 pound medium sized (U20) dry packed scallops 1/2 pound skinless salmon, cut into 1 1/2-ounce pieces 1/2 pound white fleshed fish, cut...
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