How to Prepare Award-winning Shrimp w/ Ricotta and Tomato (for keto) pressure cooker

Hey everyone, I hope you are having an amazing day today. 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 am going to make it a bit unique. This will be really delicious.

Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is something which I have loved my whole life.

Add shrimp, ricotta, tomatoes, and ½ cup cooking water to pot and stir until combined. Add more pasta water to loosen up the sauce. Divide among four bowls and garnish with basil. Select Manual or Pressure Cook and adjust the pressure to Low.

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

Watch my amazing Shrimp and Crab Seafood Boil spectacular with sweet sausage, corn on the cob and red potatoes that is pressure. Edit for clarity: Do you own a pressure cooker? If so, what are your favorite tried and true keto recipes you have made in your pressure cooker? All if the suggestions so far are for a pressure cooker!

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!

If so, what are your favorite tried and true keto recipes you have made in your pressure cooker? All if the suggestions so far are for a pressure cooker! You can cook fat cuts of meat in the cooker and they come out like they do in a slow cooker! Do you have a go-to meal that you have on repeat in your kitchen? Why should taco fillings have all the fun?

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