Rice Shrimp Salad with Cucumber

Ingredients

• 200 g basmati rice
• 1 piece cucumber (ca. 300 g)
• 250 g shrimp (frozen)
• juice of one lemon
• 5 tbsp oil
• 1 Garlic clove
• 1 tsp finely chopped parsley
• Salt
• Pepper (freshly ground)
• 4 tbsp crème fraîche

Instructions

1. 1.

   Wash the rice and bring to a boil with 1½ times its volume of water and a pinch of salt, then simmer covered for about 20 minutes on low heat.

2. 2.

   Peel the cucumber, halve it lengthwise, remove seeds, and dice into small cubes.

3. 3.

   Prepare the shrimp according to package instructions.

4. 4.

   Whisk lemon juice, oil, salt, pepper, and minced garlic in a bowl to make a sauce.

5. 5.

   Combine warm rice, shrimp, cucumber, and salad sauce; add parsley and season to taste.

6. 6.

   Serve in bowls, topping each with 1 tbsp crème fraîche.