Shrimp Dippin' Broth

Chef #1194235's Note:

I had this recipe at a resturaunt in gatlinburg,tn. one night and went back the day after for the same thing! This recipe calls for alot of clam juice, i had to go to two stores to get enough juice, its located with the canned tuna, I also added Swanson chicken broth.I know there are thoughs out there that think "eww clam juice",but to be honest with you, when you cook it and mix things with it, you can't smell it or taste it. Also, I like to make my recipe's according to taste.I like to do it this way, so that I know I'm going to like what I'm cooking.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

preparing shrimp

• 2 -3 lbs of uncooked shrimp , peeled
• 3 tablespoons cajun seasoning
• 3 tablespoons butter
• ½ teaspoon of minced garlic (or more, depending on taste)

preparing broth

• 24 ounces clam juice
• 12 ounces Swanson chicken broth
• 2 cups water
• 2 tablespoons cajun seasoning , also depending on taste
• 1 -2 cup butter
• 1 ½ tablespoons of minced garlic (or more)
• 3 tablespoons Worcestershire sauce
• 3 cups cooked long-grain rice

Dipping suggestion

• French bread

Directions:

1. Peel and butterfly shrimp and rinse in cold water.On low-medium heat, melt butter and add 1 tablespoon of cajun seasoning,also depending on taste, and the half teaspoon of minced garlic.Cook until done in pan.
2. Cook 3 cups of long grain white rice.
3. BROTH:
4. Add all ingredients for broth and bring to boil for 10 mins,occassionally stirring.