Blanch the shrimp in salted water for a couple of minutes, then remove the carapace and cut them into small pieces.

Wash the zucchini; keep one aside to garnish, and cut the rest into small strips.

Put the soy milk and water on the stove in a pot until they reach the boil: add salt and pepper and pour in the wholemeal rice, which will cook by reduction.

Wait until the water has been completely absorbed and add the ricotta (or caprino cheese), chopped shrimp, zucchini strips, grated Parmesan, egg, lime zest and a pinch of nutmeg.

Roll out the shortcrust pastry in a 22-cm-diameter cake pan, making holes in the bottoms with a fork: pour the mixture inside and seal the edges.

Place on top the zucchini strips you have kept aside, bake in a static oven at 180° for 40 minutes.
A recipe by @PaoloHealthsoup