Steps to Prepare Homemade Shrimp w/ Ricotta and Tomato (for keto) pressure cooker

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, shrimp w/ ricotta and tomato (for keto) pressure cooker. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook shrimp w/ ricotta and tomato (for keto) pressure cooker using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Shrimp w/ Ricotta and Tomato (for keto) pressure cooker:

1. Make ready 1 pound frozen + shelled shrimp
2. Take 1 cup ricotta cheese
3. Prepare 1 large diced onion
4. Prepare 14.5 -ounce can of diced tomatoes
5. Take 3 minced garlic cloves
6. Make ready 2 tablespoons grass-fed butter (or reg butter)
7. Take 1 tablespoon salt-free Italian seasoning
8. Take 1/2 teaspoon cayenne pepper
9. Make ready to taste Salt

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Instructions to make Shrimp w/ Ricotta and Tomato (for keto) pressure cooker:

1. Turn your pressure cooker on, or move to a hot burner.
2. Add butter to melt.
3. When hot, add garlic.
4. Stir for a while, until fragrant.
5. Add onions, tomatoes, Italian seasoning, cayenne, and salt.
6. Add frozen shrimp.
7. Seal the lid.
8. EPC: Hit the lowest pressure setting and adjust time to just 1 minute. (I used 3min on mine) Stove-top: Turn burner up to reach low pressure, then immediately remove from the heat.
9. If you used a digital cooker, hit “cancel” to turn it off.
10. Quick-release the pressure.
11. To serve, taste, and add more salt if necessary.
12. Serve shrimp in broth with ricotta cheese!

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