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

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to make a special dish, shrimp w/ ricotta and tomato (for keto) pressure cooker. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is something which I have loved my entire life.

To get started with this particular recipe, we must first 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 cook it.

The ingredients needed to make Shrimp w/ Ricotta and Tomato (for keto) pressure cooker:
  1. Take frozen + shelled shrimp
  2. Take ricotta cheese
  3. Make ready large diced onion
  4. Get -ounce can of diced tomatoes
  5. Prepare minced garlic cloves
  6. Take grass-fed butter (or reg butter)
  7. Take salt-free Italian seasoning
  8. Take cayenne pepper
  9. Get 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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