Garlic Shrimp with Dipping Sauce

Garlic Shrimp Dipping Sauce
Serves 8

2 lb peeled and deveined & cooked salad shrimp, thawed
3 (14 oz) cans low sodium chicken broth
24 oz clam juice (four 8 oz bottles)
2 chicken bouillon cubes
4 Tbsp salted butter
2 Tbsp Worcestershire sauce
1 tsp ground white pepper
1 Tbsp Emeril’s Essence seasoning
1 Tbsp minced onion
1 Tbsp clove garlic, finely diced
1 tsp sugar or substitute
1 French baguette

1. Combine clam juice and chicken stock in a Dutch Oven over medium heat
2. Add bullion cubes, stirring until dissolved
3. Stir in remaining ingredients except for butter and shrimp
4. Bring to a rapid boil, and immediately reduce heat to slow simmer while you rinse and thaw the shrimp
5. Add the butter and stir until melted
6. Add the cooked shrimp and allow to absorb heat from the broth
7. Serve broth in a cup or bowl, with shrimp on the side, and thinly sliced French baguette for dipping
8. Garnish plate with green herbs and lemon wedges

Larry VaughnThis entree is a milder version of our Shrimp Dipping Broth, which we developed for those who wnjoy the robustness of Cajun flavors without the spiciness. Any bread can be used for dipping, but we prefer the baguette because its intense crust stands up very well to dipping, while the interior quickly absorbs lots of broth.