This recipe calls for cooking succulent shrimp in a curry coconut broth. The fruity and aromatic notes of Marsanne wine go well with this dish. It's a delicious dish that combines the richness of seafood with the exotic tastes of curry and coconut, making for a perfect meal. Ingredients: 1 lb shrimp, peeled and deveined 2 tbsp curry powder 1 can 14 oz coconut milk 1 onion, finely chopped 3 cloves garlic, minced 1 thumb-sized piece of ginger, grated 1 red bell pepper, thinly sliced 1 cup chicken or vegetable broth 2 tbsp olive oil Salt and pepper to taste Fresh cilantro for garnish Cooked rice for serving 1 bottle Marsanne wine Instructions: In a large skillet, heat olive oil over medium heat Add chopped onion, garlic, and grated ginger Saut until fragrant, about 2-3 minutes Add curry powder and stir for another minute Pour in coconut milk and chic...