Shrimp Dipping Broth - cooking recipe

Ingredients

INGREDIENTS FOR THE BROTH
28 ounces chicken broth (two 14 oz cans)
24 ounces 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
INGREDIENTS FOR SAUTEED SHRIMP
2 lbs medium peeled and deveined shrimp, thawed
4 tablespoons butter
1 tablespoon Worcestershire sauce
2 teaspoons fresh coarse ground black pepper
2 teaspoons cajun seasoning
1 head roasted garlic

Preparation

DIRECTIONS FOR THE BROTH:
Melt butter and over medium heat until butter lightly browns
Stir in pepper, Cajun seasoning, minced onion, sugar, and Worcestershire sauce
Add bullion cubes, stirring until dissolved.
Add in chicken broth and clam juice.
Bring to a rapid boil, and immediately reduce heat to simmer.
DIRECTIONS FOR SHRIMP:
Saute butter and roasted garlic pulp until butter lightly browns.
Mix in pepper, Cajun seasoning, minced onion and Worcestershire sauce.
Stir in shrimp and cook to medium rare, turning frequently.
Add shrimp and juices to broth and bring to a simmer.
Serve in large bowl with French baguette for dipping, white rice for a side.
Garnish plate with green herbs and lemon wedges.