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


Shrimp and Grits

Serves 4

20 – jumbo shrimp ( peeled and deveined )
2 TB. – Cajun seasoning
¼ cup Canola oil
2TB.- drawn butter
¼ cup – onion minced
¼ cup – green pepper minced
¼ cup – red pepper minced
¼ cup – celery minced
1TB. – garlic minced
2TB. Flour
½ oz. brandy
1 cube chicken bouillon
½ cup clam juice
¼ LB. –cream cheese softened
½ oz. – Dijon mustard
1 cup – heavy whipping cream
Dash of Tabasco
Dash of worstershire sauce
1 tsp. – dill weed
1 pinch sugar
Salt and pepper to taste
1)in a 2 quart sauce pan, place on stove and turn on to medium heat. Add butter, garlic, and vegetables and sweat. Add flour to make roux. Deglaze with brandy. Add cream cheese and blend well. Add the clam stock and chicken bouillon, mustard, Tabasco, worstershire, dill weed, and sugar. Turn heat down and stir well until thick. Add the cream stirring slowly season with salt and pepper. Pull off stove and keep hot.
For the grits:
4 cups – Quaker instant grits cooked
4 slices bacon minced
1 tsp. – chopped garlic
½ cup – onion minced
1 jalapeno pepper minced
¼ Lb. – raw butter
¼ cup –asiago cheese
1TB. – Chives minced
1)in a 2 quart pot on medium hot heat, add bacon and cook until just crispy. Add garlic and onion and sweat. Mix in to the hot grits. Add butter, cheese, jalapeno, and chives. Mix well.
2)In a large sauté pan on medium hot heat add oil and get hot. Dust shrimp with Cajun spice, and place in hot oil. Cook quickly on both sides until just done. Set aside
3)In four deep well bowls, pour equal amounts of sauce on bottom. Then equal scoops of the grits in the center of the bowl. Place 5 shrimp around the grits. Garnish with shave asiago cheese and chives,

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!