Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, shrimp w/ ricotta and tomato (for keto) pressure cooker. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Shrimp w/ Ricotta and Tomato (for keto) pressure cooker is something that I’ve loved my entire life. They are nice and they look fantastic.
Select Manual or Pressure Cook and adjust the pressure to Low. When the cooking is complete, quick-release the pressure. Soup, Savory Chicken and Mushroom Soup, Creamy Shrimp Scampi, Easy Lobster Bisque, Savory Shrimp with Tomatoes and Feta, Chicken.
To get started with this recipe, we must first prepare a few ingredients. You can cook 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:
- Get 1 pound frozen + shelled shrimp
- Take 1 cup ricotta cheese
- Make ready 1 large diced onion
- Make ready 14.5 -ounce can of diced tomatoes
- Get 3 minced garlic cloves
- Get 2 tablespoons grass-fed butter (or reg butter)
- Make ready 1 tablespoon salt-free Italian seasoning
- Make ready 1/2 teaspoon cayenne pepper
- Take to taste Salt
I've been taking it easy lately and trying to make cooking easier. I had a craving for my keto lasagna, but didn't want to take the time to make a meatza or turn. Keto is short for ketogenic diet, which focuses on eating plenty of fats and minimal carbs. When it comes to eating tomatoes on the keto diet, Keatley recommends opting for whole tomatoes and skipping store-bought sauce (they can be loaded with added sugar, which is definitely not keto-friendly).
Steps 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!
This vegetarian ricotta and tomato lasagne is simpe to make and packed with onion, tomato paste and topped with fresh basil leaves for extra flavour. Garnish with shredded basil and serve. Top tip for making Ricotta and tomato lasagne. If fresh spinach is unavailable use frozen chopped spinach. After cooking time, do a quick pressure release.
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