Orzo, Edamame and Shrimp Sauté
Edamame with Italian-style Greek pasta (usually called riso in Italy), shrimp and Asian seasonings make for a lovely dish. It can be made with rice and peas, but I prefer this lighter version.
Serves2 as a main course
Total Timeunder 15 minutes
OccasionCooking for a date
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecreamy, herby, nutty, savory, umami
Type of Dishdry pasta
- 1 cup orzo
- 2 tablespoons toasted sesame oil
- ½ pound shelled and deveined medium shrimp
- 2 scallions, trimmed and very finely chopped
- 1½ 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
- ½ cup loosely packed chopped cilantro
- 1 tablespoon soy sauce, preferably tamari
- 1 to 2 teaspoons grated peeled fresh ginger
Cook the orzo in a medium saucepan of boiling salted water just until very al dente, about 5 minutes. Drain and rinse under cold water. Drain well.
Heat the oil in a large skillet over mediumhigh heat. Add the shrimp and scallions and toss just until they turn uniformly pink, about 2 minutes.
Add the edamame, orzo and cilantro and toss until the edamame are warmed through. Add the soy sauce, scraping the bottom of the pan.
Remove the pan from the heat, add the ginger and mix well. The orzo should be creamy; if not, add a tablespoon of water and toss again. Serve hot.
2005 Barbara Kafka