Normandy Thai Curry

In medium sauce pan, combine broth, coconut milk, butter and curry paste. Bring to a simmer and cook for 5 to 10 minutes or until desired thickness is reached. Meanwhile, in another large non-stick skillet sauté the shrimp in olive oil over medium-high heat until cooked through. Remove shrimp from the pan and add Normandy blend and Thai style quinoa blend. Cook, stirring as needed until product reaches 165°F. Fold the shrimp back into the skillet and finish with curry sauce.