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Since Mardi Gras is coming up next Tuesday, I thought I would share one of my favor-ite spicy Cajun shrimp reci-pes!A few years ago, while visit-ing my parents in St. Petersburg, Florida, they took us out to eat at the Bubba Gump Shrimp Co. in Madeira Beach. I ordered a dish called “Shrimpin’ Dippin’ Broth” and absolutely fell in love. It was sauteed shrimp in an incredibly flavorful Cajun-spiced broth and was served with lemon wedges, jasmine rice and French bread for dip-ping. It was the type of meal that had me daydreaming about it many times after-wards.So, as I often do, I hunted down a recipe and figured out how to make it at home. And this recipe is just as good – if not better – than the restau-rant version.This recipe, in true Cajun form, is very spicy. I love it just as it is, but you can cer-tainly control the level of heat by adjusting the amount of Cajun seasoning added. Be sure to drizzle the shrimp with fresh lemon juice and sop up that amazing broth with plenty of rice and crusty bread. It will warm you right up on a cold winter evening!


For the broth

• 1 Tbsp butter

• 1 tsp ground black pepper

• 1 tsp Cajun seasoning (more or less to taste preference)

• 2 cloves garlic, minced

• 1 tsp chicken bouillon base

• 8 oz clam juice

• ¼ cup water

• ¼ cup dry white wine

• 1 tsp Worcestershire sauce

• ¼ tsp sugar

For the shrimp

• 2 Tbsp butter

• 1 Tbsp Worcestershire sauce

• ½ tsp ground black pepper

• 1 tsp Cajun seasoning

• 1 tsp garlic powder

• 1 lb shrimp, medium-sized, peeled and de-veined (frozen is fine, but thaw before using)

To serve:

• 1 French baguette

• Cooked jasmine rice, warm

• Lemon wedges


1) Melt the butter in a small saucepan over medium heat.

2) Add the pepper, Cajun seasoning and gar-lic. Stir and let cook for 5 minutes

.3) Add the remaining ingredients. Bring to a boil then reduce heat to keep warm until you are ready to serve.

For the shrimp

1) Melt the butter in a large saute pan over medium-high heat.

2) Add the Worcestershire sauce, pepper, Cajun seasoning, garlic, and shrimp. Stir and cook shrimp until pink and done, 2-3 minutes.

3) Serve shrimp with broth in bowls with jasmine rice, French bread and lemon wedges on the side.


This recipe serves 4-6.

Cajun shrimp

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