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

Posted at September 21, 2019 21:05 by admin in Shrimp Recipes

Shrimp w/ Ricotta and Tomato (for keto) pressure cooker. Select Manual or Pressure Cook and adjust the pressure to Low. When the cooking is complete, quick-release the pressure. Add the milk to the Instant Pot, close the lid and set the valve to "vent.

Shrimp w/ Ricotta and Tomato (for keto) pressure cooker With shrimp, green chiles, spinach and ricotta, it's made up of ingredients I love that aren't normally associated with traditional tacos. —Priscilla Gilbert, Indian Harbour Beach, Florida. Add shrimp, ricotta, tomatoes, and ½ cup cooking water to pot and stir until combined. Add more pasta water to loosen up the sauce. You can cook Shrimp w/ Ricotta and Tomato (for keto) pressure cooker using 9 ingredients and 12 steps. Here is how you cook it.

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

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

Divide among four bowls and garnish with basil. Add the salt, pepper, red wine vinegar and tomato puree. I've only had my Instant Pot for a few weeks and so far my favorite recipe is Shrimp Scampi Paella! 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.

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

  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!.

Garnish with shredded basil and serve. Top tip for making Ricotta and tomato lasagne. If fresh spinach is unavailable use frozen chopped spinach. Want a super easy keto Instant Pot recipe? This no noodle lasagna is very low in carbohydrates and a breeze to make in the pressure cooker.

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