Guppy's on the Beach Seafood Grill & Bar

Today's Specials

Chef Scott's Specials
for September 26

Upcoming Events

Red Tide
Updated 9/20/18

4pm to 5.15pm Daily



Call Ahead

For your convenience, please call in advance and we'll be glad to place your name on our Call Ahead List


Book Online
or Call 727-593-2032


Sun - Thurs        11:30 - 10:00
Fri - Sat              11:30 - 10:30


Ginger, Soy, lemongrass, beech mushroom Broth

 2TB. - Sesame oil
1 tsp. – Fresh chopped garlic
1 tsp. – Fresh minced ginger
1 pt.  – Beech Mushrooms cleaned and bottom removed
2 Sticks – Lemon grass cleaned and pulverized
11 /2 oz. – Sherry wine
1 Qt. - Water
1 oz. – Clam Base
1 oz. – Soy Sauce
1 1 / 2 oz.- Mirin
1 pinch – Red Chili Flakes
2 Stalks – Scallions chopped
2 tsp. – Toasted White Sesame Seeds
  1. Place water and lemongrass in a pot and place on the stove and bring to a boil.
  2. Simmer for 10 minutes and shut off and let steep for 30 minutes.
  3. Strain liquid and discard the lemongrass.
  4. In another pot, place on stove and pour in oil and turn heat to medium high.
  5. Add the garlic,ginger, and mushrooms and cook until soft.
  6. Deglaze with the sherry and cook 2 minutes to burn off the alcohol.
  7. Add the  lemongrass water, clam base, soy, and mirin and bring to a boil.
  8. Turn down heat and simmer for 5 minutes.
  9. Turn off heat and add the chili flakes, scallions, and toasted sesame seeds. This broth is best made one day ahead to let all flavors blend.

Please join us by making your reservation online or by telephone. If you cannot find availability online, please call us and we will be happy to review our availability. Thanks so much, and we look forward seeing you soon!