| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Indo | Fish, Bar-b-q | 4 | Servings |
INGREDIENTS
| 1 | c | Mushroom slices |
| 1 | tb | Margarine |
| 1 | c | Kraft Think 'N Spicy |
| Chunky Barbecue Sauce | ||
| 6 | oz | Frozen cooked shrimp, thawed |
| 1 | tb | Prepared horseradish |
| 1 1/2 | lb | Salmon steaks, 1" thick |
INSTRUCTIONS
Saute mushrooms in margarine. Reduce heat. Stir in 1/2 cup barbecue sauce, shrimp and horseradish; heat thoroughly, stirring constantly. OUTDOORS: Place fish on greased grill over low coals (ash gray). Grill, uncovered, 6 to 8 minutes on each side or until fish flakes easily with fork, brushing frequently with remaining sauce. Serve with shrimp mixture. INDOORS: Place fish on greased rack of broiler pan. Broil 5 minutes on each side or until fish flakes easily with fork, brushing frequently with remaining barbecue sauce. Serve with shrimp mixture. From: the Kraft Barbecue Guide, 1987. Painstakingly typed in by Jeff Duke.
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