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WOT Chef Series: Chef Ming’s Grilled Garlic Shrimp with Couscous and Watercress Peach Salad

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Are you ready to watch Chef Ming and Camila cook one amazing salad together?

Chef Ming Tsai kicked off our August Chef Series on the Women of Today Instagram and in case you missed it, we’ve got everything you need to enjoy it right here!

Together, Chef Ming and Camila made his below recipe for Grilled Garlic Shrimp with Couscous and Watercress Peach Salad. Did you know shrimp contribute to brain and heart health because of their omega-3 fatty acids? And if you prefer to make this dish vegan or vegetarian, it can also easily be modified by choosing a different kind of protein.

Grilled Garlic Shrimp with Couscous and Watercress Peach Salad

Ingredients

  • 4 cloves of garlic, minced
  • Extra virgin olive oil ¼ cup for shrimp + ½-¾ cup for the vinaigrette
  • Skewers, soaked in water
  • 20 16/20 shrimp, peeled and deveined
  • 1 box couscous, cooked according to package directions
  • 1 large shallot, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp ginger, minced
  • 1/4 cup rice vinegar
  • 2 peaches, pitted and ⅓ inch slice
  • 3 cups packed B&W Upland Watercress (loose leaf watercress)
  • Kosher salt and freshly ground black pepper

Instructions

  • Combine the garlic with ¼ cup of the olive oil in a small bowl.
  • Season the shrimp with salt and pepper and thread about 5-8 (depending on how many you can fit) shrimp onto two skewers so the skewers are parallel to each other. Brush the shrimp with the oil.
  • Meanwhile, heat your grill. Once hot, lay the shrimp down, cook 2-3 minutes on the first side then flip and cook 2-3 minutes until opaque and pink. Remove from the grill. Remove the shrimp from the skewers.
  • In a small bowl, combine the shallot, mustard, ginger and rice vinegar. Slowly drizzle in enough oil until you emulsify the dressing. Season with salt and pepper to taste. Add in the peach slices and mix gently.
  • To plate, place watercress on the plate, top with couscous. Lay the shrimp on top and spoon the vinaigrette with the peaches on top.
Dairy free, peanut free, tree nut free and soy free. The recipe can be made vegan or vegetarian by substituting the shrimp for an alternative protein. 
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About Chef Ming:

Ming Tsai is the James Beard Award-winning chef/owner of Blue Dragon in Massachusetts and his latest venture BABA at the Yellowstone Club in Big Sky, Montana. An Emmy Award-winner, Ming hosts PBS-TV’s SimplyMing, now in its seventeenth season. Ming is the author of five cookbooks. Ming supports many charities including FamilyReach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently the President of the National Advisory Board. For more visit www.ming.com. Want to try out another one of Chef Ming’s recipes? Try his Warm Farro Salad with Zucchini Feta and Mint. Chef Ming is also involved in the charities Family Reach and the Dana-Farber Cancer Institute. You also aren’t going to want to miss his new frozen product line, Mings Bings coming out this fall!