1/2 cup finely chopped dill (plus 2 Tbsp. extra for garnish)
1 cup crumbled Feta cheese
For the Shrimp
About 12 large shrimp, peeled and deveined
1 Tbsp. olive oil
1/2 tsp. sweet paprika
salt and pepper
Place a medium pot on your stovetop and over medium heat, add your olive oil, onions and garlic and sweat for 5 minutes or until translucent. Add your rice and stir for a couple of minutes to toast the kernels.
Add the parsley, mint, zucchini and wine and deglaze the pot for a couple of minutes. Add the stock, butter and bring up to a boil and and salt and pepper to taste. Reduce to a simmer, cover and cook for 18 minutes.
Near the 18 minute mark, a skillet on the pan over high heat. Add a couple of tablespoons of olive oil and saute your shrimp for a minute. Flip and cook another 30 seconds and turn off the heat.
Remove the lid, taste-test for doneness (cover and cook additional couple of minutes if needed).
Take rice off the heat, add lemon juice, stir-in. Add Kefalotyri cheese, stir in. Divide and plate. Top with Feta, Shrimp on each plate and sprinkle some more dill.