You are looking for a shrimp w/ ricotta and tomato (for keto) pressure cooker recipe that is delicious? How to make it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious shrimp w/ ricotta and tomato (for keto) pressure cooker should had aroma and taste that can provoke everyone’s taste.

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Ingredients and seasonings used in make

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

Select Manual or Pressure Cook and adjust the pressure to Low. When the cooking is complete, quick-release the pressure. Season the raw shrimp with salt and pepper. Remove the shrimp to a plate.

How to make:process 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!
13. Done and ready to serve!

Add a tablespoon of oil and repeat with the rest of the shrimp. Heat the same pot over medium heat and add a tablespoon of olive oil. Rinse the shrimp and pat dry. In a large nonstick pan, heat the olive oil over medium-high. Remove to a plate and set aside.

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