Preparation

Peel the cucumber, clean it from seeds and cut into thin sticks.
In a saucepan, bring the chopped onion and the oil to saute.
As soon as the onion softens, add the shrimp and cucumber and sauté a little more.
Season with salt, lemon juice and chilli or powdered pepper. Add the chicken stock and let it boil until the shrimp is pink, which takes 5 minutes.
Remove the pan from the heat and place the mixture on a platter.
Serve with white rice.

Ingredients

  • 1 onion
  • 1 kg of shrimp
  • 1/2 cucumber
  • salt q.s.
  • piripiri or pepper q.s.
  • 1 dl of olive oil
  • 1 lemon
  • 1 dl of chicken stock.