Shrimp Provencal

1.25 pounds of wild caught shrimp (peeled and deveined)

1 small organic zucchini chopped

1 can organic fire roasted tomatoes

1/2 small bell pepper

1/2 small red onion

1/2 tsp sea salt

3 cloves minced garlic

1 Jar of your favorite organic marinara sauce.


Combine everything except the shrimp in a heavy bottom pot with a lid.  Cook on medium heat for about 10 minutes, stirring occasionally.  Add the shrimp and cook an additional 5 to 10 minutes or until the shrimp become opaque and are firm.


Served over spaghetti squash or white rice



Karen Redmond received her undergraduate degree from Michigan State University and a Masters Degree of Science in Health and Fitness Promotion from Marymount University. She has been working in the health and fitness field for 20 years. She is a Master CHEK Practitioner and Holistic Health and Lifestyle Coach. Currently she is studying with Guy Voyer, D.O. studying Osteopathy in the Soma Training and Soma Therapy and ELDOA Programs. Karen is the owner of North Shore Smart Bodies located in Northbrook, Illinois. Specializing in corrective exercise, holistic lifestyle and nutrition coaching, she sees a wide range of clients including those with orthopedic injuries and back pain. Karen enjoys working with runners and endurance athletes of all levels and all distances. She does blood lactate threshold testing, gait analysis and a musculoskeletal evaluation on all clients. Karen then develops a customized program with myofascial stretching, ELDOAS, stability and strength training. She also works with pre/post natal clients, golfers and other athletes. Karen is a competitive runner and enjoys racing distances from 5k to half marathons.

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