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Around The Alliance!
New Partnership With The Change Foundation Announced!
Volunteer Spotlight: Bernice
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
From Patient to Volunteer: Brent's Story
HPHA Celebrates Successful 2016/17 Year
HPHA Receives Health Infrastructure Renewal Funding
Moving Forward With Stroke
26th Annual Paediatric Day Conference Speaker Presentations
Diabetes Support Group!
R.E.A.L Life Perspectives: Emergency Medicine
Make Giving Life One of Your New Year's Resolutions
Welcome Ellie-Mae! First Baby of 2018!
Connecting the Dots for Caregivers - Newsletter #2
Volunteers of Stratford General Hospital Raffle - 3 Fantastic Prizes!
HPHA Bed Pressures Mount
What's For Dinner Wednesday!
HPHA in the Media
HPHA's Twitter Protocol
Media Releases
Blood Donor Clinics
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What's For Dinner Wednesday!
What's For Dinner? Lemon Shrimp with Spinach Quinoa!

Ingredients

  • 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)

Directions

  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

Ingredients

  • 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
Directions
  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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