To make sauce, heat olive oil in a large skillet on medium-high. Add the onion, pepper and mushrooms and cook for 5-7 minutes. Add the shrimp and cook until done. Add the coconut milk and bring to a boil; then add Torre’s Chenin Blanc. Keep boiling until the sauce begins to thicken. Once the sauce has thickened, simmer for about 10 minutes.
Serve with jasmine rice and sprinkle lemon zest if desired.
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