Shrimp w/ Ricotta and Tomato (for keto) pressure cooker. Remove from the heat and stir in the remaining butter, basil. Ricotta does not need a pressure cooker- it can be made with any 'ol pot with lots of supervision and stirring - but If you don't have either of these pressure cookers, follow the alternate instructions with a Save the strained liquid and use in any pressure cooker recipe in place of stock (for example to. Select Manual or Pressure Cook and adjust the pressure to Low.

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Materials for making of Shrimp w/ Ricotta and Tomato (for keto) pressure cooker

Detaile. 1 pound of frozen + shelled shrimp.
Detaile. 1 cup of ricotta cheese.
Step by step. 1 of large diced onion.
Instructions. 14.5 of -ounce can of diced tomatoes.
Detaile. 3 of minced garlic cloves.
Detaile. 2 tablespoons of grass-fed butter (or reg butter).
Instructions. 1 tablespoon of salt-free Italian seasoning.
Step by step. 1/2 teaspoon of cayenne pepper.
Directions. to taste of Salt.

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Instructions To Make Shrimp w/ Ricotta and Tomato (for keto) pressure cooker

Turn your pressure cooker on, or move to a hot burner..
Add butter to melt..
When hot, add garlic..
Stir for a while, until fragrant..
Add onions, tomatoes, Italian seasoning, cayenne, and salt..
Add frozen shrimp..
Seal the lid..
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..
If you used a digital cooker, hit “cancel” to turn it off..
Quick-release the pressure..
To serve, taste, and add more salt if necessary..
Serve shrimp in broth with ricotta cheese!.

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If you have actually exercised making the dish over, do not neglect to share it with your friends or family members. The dish over has verified delicious, given you adhere to the guidelines well. Delighted practicing.