Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, shrimp w/ ricotta and tomato (for keto) pressure cooker. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have shrimp w/ ricotta and tomato (for keto) pressure cooker using 9 ingredients and 12 steps. Here is how you cook that.

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

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

Steps 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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