The fried shrimp po’boy at Puddin’ (Photo by Puddin’)

Dish of the week: Fried shrimp po’boy
Where to find it: Ocean Prime, All Set, Pearl Dive Oyster Palace, Puddin, Ivy City Smokehouse, Po Boy Jim

Washington and New Orleans have a few things in common. For one, there’s the swampy, humid climate. And both cities have a strong affinity for fresh seafood. So perhaps it’s natural that the po’boy, one of Louisiana’s favorite sandwiches, is getting easier to find in the District.

Most sources agree that the term “po’boy” originated in late 1920s New Orleans as an abbreviated version of the phrase “poor boy,” which at the time referred to the city’s striking streetcar workers. The sandwiches are distinctive thanks to their heaping portions of meat or fish, stuffed inside a baguette-like sub roll and “dressed” with toppings like shredded lettuce, tomato, pickles, and mayonnaise.

There’s a ton of flexibility when it comes to the fillings, from cold cuts to the day’s fresh catch. Shrimp is one of the most classic options—not surprising given Louisiana’s proximity to the crustacean-rich bayous and the Gulf of Mexico. These succulent shrimp are often battered and fried to sweet, messy po’boy perfection. And while D.C.’s shrimp po’boys likely can’t surpass the O.G. of the Crescent City, there are some excellent places to find them in the area.

A fried shrimp po’boy is one of several summer lunch specials at Ocean Prime restaurant (1341 G St. NW). Chef Jason Shelley wanted to create an approachable yet elevated take on the po’boy. He batters tiger shrimp shrimp with the restaurant’s seafood seasoning and adds a spicy Creole mayo to the final product.

“I love New Orleans’ cuisine,” Shelley says. “It’s rich, flavorful and just downright fun.”

The po’boy comes with a choice of side, which can include the restaurant’s new homemade tater tots filled with smoked gouda.

Those seeking a po’boy with a serving of Southern atmosphere can find them as part of the Cajun-inspired comfort food at Puddin’. During the week the sandwiches are out of two food trucks (check online for locations) and at its Eastern Market (635 North Carolina Ave. SE) location on the weekend. Health conscious eaters can get the “naked” with steamed shrimp, and indulgent appetites can go with “the homeboy” to add on a half smoke. The bustling Pearl Dive Oyster Palace (1612 14th St. NW), gives its sandwich a treatment of house pickles, cayenne aioli, and fries. You can even add bacon or an egg (or both).

For another classic shrimp po’boy, don’t look past Po Boy Jim’s (709 H St. NE), where shrimp can also be had grilled instead of battered. Or try the riff with roasted red peppers and spicy remoulade on the tavern menu at Ivy City Smokehouse (1356 Okie St. NE). And outside the city proper is the seafood-centric restaurant All Set (8630 Fenton St.) in Silver Spring, which pairs fried shrimp with iceberg lettuce, tomato, tartar sauce, and fresh-cut fries.

Previously on Dish Of The Week:
Crunching On Crudites
Bring On The Bao
Stop And Taste The Rose
Beat The Humidity With Cold Noodles
Diving Into Seafood Towers