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<October 2017>
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Around The Alliance!
New Partnership With The Change Foundation Announced!
Volunteer Spotlight: Bernice
St. Marys Memorial Hospital is Looking for Volunteers!
West Building Entrance Opens at Stratford General Hospital on March 27
New Dedicated Space at HPHA Solidifies Commitment to Teaching and Mentorship
HPHA & AMGH Adding PatientKeeper CPOE & Medication Reconciliation to Clinical Automation System
Patients as Partners
From Patient to Volunteer: Brent's Story
HPHA Celebrates Successful 2016/17 Year
HPHA Receives Health Infrastructure Renewal Funding
Moving Forward With Stroke
Board of Directors Meeting Highlights!
From Hospital to Home: Canadian Malnutrition Week
Be The Type to Give Life!
Happy MDRD Week!
26th Annual Paediatric Day Conference Speaker Presentations
Mental Health Fundraiser
October is Occupational Therapy Month!
What's For Dinner Wednesday
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What's For Dinner Wednesday!
What's For Dinner? Lemon Shrimp with Spinach Quinoa!


  • 1 pound fresh or frozen large shrimp in shells
  • 1 recipe Spinach Quinoa (see below)
  • 1 teaspoon all-purpose flour
  • 1/3 cup dry white wine or 1/4 cup reduced-sodium chicken broth plus 1 tablespoon white wine vinegar
  • 2 tablespoons lemon juice
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon unsalted butter
  • 1/2 cup thinly sliced red onion
  • Lemon wedges (optional)


  1. Thaw shrimp, if frozen. Prepare Spinach Quinoa. Meanwhile, peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a large bowl. Sprinkle with flour; toss to coat. Set aside.
  2. For sauce, in a small bowl stir together wine, lemon juice, and pepper.
  3. In a large skillet heat butter over medium-high heat until melted. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add shrimp to skillet. Cook and stir for 1 to 2 minutes or until shrimp start to turn opaque. Carefully add sauce to skillet; bring to boiling. Cook and stir about 1 minute or until shrimp are opaque and sauce is thickened.
  4. To serve, spoon shrimp mixture over Spinach Quinoa. If desired, serve with lemon wedges.
Spinach Quinoa


  • 1/2 cup rinsed and drained red quinoa or regular quinoa
  • 1 cup water
  • 1 clove minced garlic
  • 1/4 teaspoon salt
  • 2 cups packaged fresh baby spinach
  • 1/2 teaspoon finely shredded lemon peel
  1. In a small saucepan, combine quinoa, water, garlic, and salt. Bring to boiling. Reduce heat; cover and simmer for 15 minutes or until liquid is absorbed. Stir in baby spinach and finely shredded lemon peel.

Source: Better Homes & Gardens

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