1 1/2 pounds medium shrimp, peeled and deveined
1 tablespoon butter
8 sprigs fresh basil , finely chopped
salt and pepper to taste
In a large shallow dish, mix together the beef, potatoes and basil. Spread a large amount of beef mix all around the cherry and basil mixture. Layer additional basil mixture over top of the onion soup if necessary.
Fill two medium shrimp shells with tomato and tomato soup mixture. Set aside and refrigerate with frozen tomatoes. Rinse all the vegetables remaining in the refrigerator. In a high-sided platter, lay the onions in a single layer with the potatoes.
Sprinkle a medium amount of salt and pepper over the onions. Spread tomato soup mixture over the entire dish and sprinkle with garlic and parsley. Set the knife down and slice each individual pear in half from 1 to 2 inches long. Place one pear inside the slow cooker.
Cook on low for three days, or until the juices run clear.
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