1/4 c. butter
2 c. chopped onion
1 c. chopped celery
1 tbsp. minced garlic
2 (8 oz.) bottles clam juice
1 c. whipping cream
3 lb. peeled shrimp
1/2 c. chopped fresh dill or 1/4 c. dried dill
6 c. cooked rice
2 c. crumbled feta cheese
2 tsp. lemon juice

In a skillet heat butter and saute onions, celery and garlic until translucent. Add clam juice, cream and lemon juice. Cook 10 minutes, stirring until reduced by half. Add shrimp and cook 2-3 minutes, until pink. Stir in 1/3 cup dill.

In a 3 quart casserole layer 1/2 rice, 1/2 feta cheese and 1/2 shrimp mixture. Repeat; cover and bake 30 minutes in 350 degree oven. Sprinkle remaining dill on top before serving. Serves 12.