Time: 30 minuti
Difficulty: Facile

In summer we think of the sea and fresh meals.
I propose this recipe with shrimps that will remind you of paella.
Features: In the kitchen shrimps are very versatile, and lend themselves to the realization of various dishes, the season to consume them varies from species to species. In Italy, pink shrimps are typical of spring (from March to June)
They contain good quality proteins, B vitamins and zinc, ideal for bone and tooth health (calcium and phosphorus), oxygen transport (iron) and antioxidant defenses (selenium). Moreover, being low in saturated fats and sources of omega 3 and potassium, shrimps have desirable characteristics in order to protect the health of the heart and arteries.
Unfortunately, however, shrimps are not negligible sources of cholesterol.

Ingredients for 4 people: 
200 g Buckwheat in grains
1 carrot
1 zucchini
 ½ bell pepper
8 cherry tomatoes
½ fresh spring onion
150 g green beans 
½ glass of white wine
20 shrimps, shelled
2 sachets of saffron 
chopped parsley
extra virgin olive oil
Salt up

Preparation:
Line a baking tray with parchment paper, pour the buckwheat into grains, heat the oven to 180 and toast for about 8 minutes. After the cooking time remove from the oven and let cool.
Clean the spring onion divide in half and slice very thin, pour into the pan with two tablespoons of oil and set aside.
In the meantime, clean the pepper and cut it into cubes, do the same with the zucchini and carrots, put everything in a bowl; at this point boil a saucepan with water and bring to a boil.
In the meantime, remove the pigeons from the green beans, rinse well and cook for 8 minutes; drain and add to the previously cut vegetables.
Resume the onion and sauté it over low heat, after a few minutes add the buckwheat and vegetables. Mix well