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Wow. My wife and I both agree, shrimpin’ dippin broth is one of the best dishes we’ve ever made. Of course the shrimp are great by themselves. But it’s the dipping broth that is beyond fantastic. You could just drink it by itself, but it’s best sopped up with a warm baguette or poured over rice. This reminds me of a shrimp boil but it is oh so much better.
The rich combination of Worcestershire sauce, bouillon and clam juice are great. A light squeeze of lemon adds a fresh citrus kick. Shrimpin’ dippin’ broth is a meal you’ll make over and over. And it’s easy to throw together too!
I like to use my good ole trusty Dutch oven to make this dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!
Also try my restaurant-style peel-and-eat shrimp.
Shrimpin’ Dippin’ Broth
For the broth
For the broth
- Melt the butter in a small saucepan over medium heat.
- Add the pepper, Cajun seasoning and garlic. Stir and let cook for 5 minutes.
- Add the remaining ingredients. Bring to a boil then reduce heat to keep warm until you are ready to serve.
For the shrimp
- Melt the butter in a large saute pan over medium-high heat.
- Add the Worcestershire sauce, pepper, Cajun seasoning, garlic, and shrimp. Stir and cook shrimp until pink and done, 2-3 minutes.
- Serve shrimp with broth in bowls with rice, bread and lemon wedges on the side. You’ll find that you might want to just add the rice to the broth and shrimp mixture, or eat everything separately while dipping the bread into the broth. Whatever works for you!
Nutritional values are approximate.