Orzo, Edamame and Shrimp Saute

• 1 cup orzo
• 2 tablespoons toasted sesame oil
• 1/2 pound shelled and deveined medium shrimp
• 2 scallions, trimmed and very finely chopped
• 1 1/2 pounds fresh edamame in the shell, cooked and shelled (about 1 cup), or 1 cup frozen shelled and cooked edamame, defrosted in a sieve under cold running water
• 1/2 cup loosely packed chopped cilantro
• 1 tablespoon soy sauce, preferably tamari
• 1 to 2 teaspoons grated peeled fresh ginger

1. Cook the orzo in a medium saucepan of boiling salted water just until very al dente, about 5 minutes.
2. Drain and rinse under cold water.
3. Drain well.
4. Heat the oil in a large skillet over mediumhigh heat.
5. Add the shrimp and scallions and toss just until they turn uniformly pink, about 2 minutes.
6. Add the edamame, orzo and cilantro and toss until the edamame are warmed through.
7. Add the soy sauce, scraping the bottom of the pan.
8. Remove the pan from the heat, add the ginger and mix well.
9. The orzo should be creamy; if not, add a tablespoon of water and toss again.
10. Serve hot.

orzo, sesame oil, shrimp, scallions, fresh edamame, cilantro, soy sauce, fresh ginger

Taken from www.cookstr.com/recipes/orzo-edamame-and-shrimp-sauteacute (may not work)