INGREDIENTS (4 servings)

12 shrimps / 9 oz basmati rice / 10 oz pumpkin pulp / half a glass of milk / bread crumbs / parmesan cheese / lemon zest / bag of saffron / 1 tablespoon of curry / basil / extravirgin olive oil / salt

Put the diced pumpkin pulp on an oven tray and season it with oil and salt; cook at 360 F for 20 minutes. Cook the rice in salted water. In the meantime prepare the panure for the skewers mixing parmesan, the bread crumbs and the lemon zest. Skewer 3 shrimps for each skewer, roll them in the panure, put them on an oven tray and cook them in the oven at 400 F for 7-8 minutes. When the rice is ready, drain it, sauté it in the pan with some oil, a glass of hot water with the saffron, and some curry. Blend the pumpkin with oil and some basil and the milk. Serve the skewers with the rice and the pumpkin cream.