Cut zucchini into 1cm cubes, devein shrimp and pat dry, and finely chop the onion.

Place cooked white rice in a bowl of water, stir with a spoon to remove stickiness, and drain.

Heat butter in a frying pan and sauté the onion over low heat until translucent.

Add the seasoning mix (water, curry powder, consomme, milk) and the rice, bringing it to a gentle boil. Then add zucchini and shrimp, cooking until shrimp is fully cooked.