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Watershed's Carrot Ginger Salad with Crispy Rock Shrimp

As part of Eater's first ever Chinese Food Week, chefs at six major Washington, DC restaurants that don't serve Chinese food agreed to make a special limited edition dish, served just this week. Every day we'll highlight a new dish. On deck today: Carrot Ginger Salad with Crispy Rock Shrimp at Watershed.

[R. Lopez]

We've been taking a look all week at the various dishes that DC restaurants have prepared especially for Eater's first-ever Chinese Food Week — including Proof, Graffiato, Ripple, J&G Steakhouse and Smith Commons. Now it's time for Watershed and its carrot ginger salad served with crispy rock shrimp. Chef Todd Gray explains: "This dish was inspired by crispy tempura shrimp. We are lightening it up with a fresh salad of carrot and ginger topped with crispy rock shrimp."

Want to get a taste? The salad will be available for lunch and dinner through November 6 for $8.

· All Chinese Food Week Coverage [-EDC-]

Todd Gray's Watershed

1225 1st Street NE, Washington DC, DC 20002

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