I remember when I first saw barbecue shrimp on a restaurant menu. I was certain that a grill was involved. The name can be a little misleading. If you’re expecting shrimp covered in barbecue sauce or cooked over an open flame, Louisiana barbecue shrimp will surprise you. This New Orleans favorite isn’t grilled at all. Instead, plump shrimp are gently simmered in a rich, buttery sauce seasoned with garlic, Worcestershire sauce, lemon, black pepper and Creole spices. It’s bold, messy and one of the most comforting seafood dishes you’ll ever make.

The dish first gained popularity in New Orleans decades ago and has since become a Louisiana restaurant staple. While there are plenty of variations today, one thing remains the same: the buttery sauce is just as important as the shrimp themselves.

My favorite part of barbecue shrimp has always been the bread. Don’t even bother serving it if you don’t have warm, crusty French bread loaf on the side. You will need it after you eat all of the shrimp to soak up every last bit of that buttery, peppery sauce. Trust me, you won’t want to leave any of it behind.

Like most Louisiana recipes, every family has their own spin. I like to add a splash of Louisiana hot sauce for a little extra kick and finish everything with fresh parsley and cracked black pepper. The sauce is rich without being heavy, brightened by fresh lemon, and packed with layers of flavor that taste like they’ve been cooking all day.

This is one of those meals that feels special enough for company but is simple enough to make on a weeknight. Serve it family-style with plenty of French bread and lemon wedges. I like to eat mine with creamy mashed potatoes or grits. However you choose to serve it, just know it’s a dish that your friends and family will ask you to repeat over and over again.