I've vacationed in Tampa, FL a few times and there's a little cafe in Clearwater Beach that serves a seafood bisque. I must have it several times whenever I'm there and I've been trying to find a close recipe ever since. Well this is the closest I've came and it might actually be a little better. The last (and best) time I made it I used 1lb of bay scallops and 2 5oz cans of crab meat. The flavor was awesome. Any kind of shellfish will be good, doesn't have to be lobster. Although I wouldn't use shrimp by itself, since shrimp has less flavor than other shellfishes. I also season this initially with salt, pepper, paprika, and celery salt according to the recipe. Then I season it to taste in the final stages of cooking using Tony Cachere's cajun seasoning. It is a 1st class five-star recipe.
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I've vacationed in Tampa, FL a few times and there's a little cafe in Clearwater Beach that...