Shrimp w/ Ricotta and Tomato (for keto) pressure cooker

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, shrimp w/ ricotta and tomato (for keto) pressure cooker. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. 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. Take 1 pound frozen + shelled shrimp
  2. Prepare 1 cup ricotta cheese
  3. Get 1 large diced onion
  4. Take 14.5 -ounce can of diced tomatoes
  5. Take 3 minced garlic cloves
  6. Take 2 tablespoons grass-fed butter (or reg butter)
  7. Take 1 tablespoon salt-free Italian seasoning
  8. Take 1⁄2 teaspoon cayenne pepper
  9. Take to taste Salt
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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