| 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.
A Message from our Provider:
“Nothing ruins the truth like stretching it.”