Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way 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 little bit unique. This is gonna smell and look delicious.

Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this 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 cook it.

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

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