Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, shrimp w/ ricotta and tomato (for keto) pressure cooker. One of my favorites. This time, I’m gonna make it a 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 in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first 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 can achieve that.

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

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