Rice Cucumber Salad with Shrimp

Ingredients

• 300 g rice (long grain)
• 200 g North Sea shrimp (ready to eat)
• 1 salad cucumber
• 1 small onion
• Salt
• 2 tbsp olive oil
• pepper (ground)
• 1 lemon (juiced)
• 1 tbsp white balsamic vinegar
• 150 g crème fraîche
• parsley (for garnish)

Instructions

1. 1.

   Cook the rice according to package instructions. Meanwhile, peel and dice the onion, adding it to the rice for the last 2 minutes of cooking. Drain everything in a sieve, let it cool.

2. 2.

   Peel the cucumber, cut it lengthwise in half, scrape out the seeds with a teaspoon, and cube the flesh.

3. 3.

   Combine rice, cucumber, and shrimp. Mix about 3 tbsp olive oil with lemon juice and pour over the rice mixture. Stir well. Season heavily with vinegar, salt, and pepper, then mix again. Let sit for 10 minutes before serving cold with a dollop of crème fraîche.