Saute shrimp in butter and lemon juice over medium high heat until shrimp turns pink. Drain; set aside. In a large skillet, saute onions and garlic in hot oil until tender. Add tomatoes, parsley, basil, salt, pepper and wine; saute 15 to 20 minutes, stirring occasionally. Stir in feta cheese; saute until cheese softens. Add shrimp and briefly heat through. Remove from heat. Cook rice according to package directions. Pack rice into 4 large, rounded coffee cups. Unmould in center of plate. Ladle shrimp sauce over top. Garnish with parsley sprigs.