For the broth:

1/2 tablespoon butter
1/2 teaspoon black pepper
1 teaspoon Cajun spice
2 cloves garlic, minced
1 chicken bouillon cube
8 ounces clam juice
1/4 cup water
1/4 cup white wine
1 teaspoon Worcestershire sauce
1/4 teaspoon sugar

For the shrimp:

2 tablespoons butter
1/2 tablespoon Worcestershire sauce
1 teaspoon black pepper
1 teaspoon Cajun seasoning
1/2 tablespoon garlic, minced
1 pound medium shrimp, peeled and deveined
1 baguette
1 cup cooked white rice
Lemon wedges

For the broth:

In a small saucepan over medium heat, melt butter, and in the melted cook black pepper, Cajun seasoning, and garlic, about 5 minutes.
Add bouillon cube, clam juice, Worcestershire sauce, and sugar.
Bring to a boil then turn down the heat to low until ready to serve.

For the shrimp:

In a large saute pan melt butter.
Add Worcestershire, black pepper, Cajun seasoning, garlic and shrimp.
Cook shrimp quickly, approximately 2 minutes.
Combine shrimp and broth and serve with bread, rice and lemon.