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


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


  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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