Ingredients for Broth:
28 oz chicken broth (two 14 oz cans)
24 oz clam juice (four 8 oz bottles)
2 chicken bouillon cubes
1 tablespoon butter
2 teaspoons Worcestershire sauce
1 teaspoon course ground pepper
1 teaspoon Cajun seasoning
1 teaspoon minced onion
1/2 teaspoon sugar or substitute

Ingredients for Sauteed Shrimp:
2 lb medium peeled and deveined shrimp, thawed
4 tablespoons butter
1 tablespoon Worcestershire sauce
2 teaspoons course ground black pepper
2 teaspoons Cajun seasoning
1 large head roasted garlic

1. Directions for Broth:

2. Melt butter and over medium heat until butter lightly browns
3. Stir in pepper, Cajun seasoning, minced onion, sugar, and Worcestershire sauce
4. Add bullion cubes, stirring until dissolved
5. Add in chicken broth and clam juice
6. Bring to a rapid boil, and immediately reduce heat to slow simmer while you prepare the shrimp

Directions for Shrimp:
1. Meanwhile, saute butter and roasted garlic pulp in skillet until butter lightly browns
2. Mix in pepper, Cajun seasoning, minced onion and Worcestershire sauce
3. Stir in shrimp and cook to medium rare, turning frequently
4. Add shrimp and juices to broth and bring to a simmer
5. Serve in large bowl with French baguette for dipping, and white rice for a side. Garnish plate with green herbs and lemon wedges

Larry VaughnThis is one of the most delicious Shrimp Dipping Broth recipes for family gatherings or entertaining! It can be used as an entrée, or in smaller portions for an appetizer or soup. We love it because this Cajun recipe makes lots of broth to sop up with your bread.  It can be served with a side of rice, or just more bread!