| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Indo |
Bar-b-q, Fish |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Mushroom slices |
| 1 |
T |
Margarine |
| 1 |
c |
Kraft Think 'N Spicy |
|
|
Chunky Barbecue Sauce |
| 6 |
oz |
Frozen cooked shrimp, thawed |
| 1 |
T |
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.
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”