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1
To make the butter, place the herbs, salt, pepper, garlic, and Worcestershire sauce in a bowl and whisk by hand until the ingredients are well incorporated.
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2
Transfer the mixture to a food processor and add one-quarter of the butter cubes.
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3
Process on high speed, slowly adding the remaining butter cubes one at a time until you can no longer see white pieces of butter.
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4
To make the shrimp, use a paring knife to make a slit up the back of each shell to faciliate easy peeling and to let the flavor in.
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5
Heat a skillet over medium-high heat.
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6
Place 8 tablespoons of the Cajun Butter in the hot skillet and allow to melt, being careful not to burn it.
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7
Toss in the shrimp and cook for 1 or 2 minutes.
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8
When they start to turn pink, turn them over and cook for another 1 or 2 minutes, being careful not to overcook.
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9
When almost fully cooked through, cover the shrimp with the ale and clam juice and reduce the heat to medium-low.
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10
Bring to a low simmer and cook for 15 minutes.
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11
Divide into bowls and serve with the baguette.
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12
The extra Cajun butter can be reserved in a sealed container for future use.
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13
The butter goes well with grilled fish or steak.
