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Recipe by: jeannina
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See below ingredients and instructions of the recipe
1 c Mushroom slices 6 oz Frozen cooked shrimp, thawed
1 tb Margarine 1 tb Prepared horseradish
1 c Kraft Think 'N Spicy 1 1/2 lb Salmon steaks, 1" thick
Chunky Barbecue Sauce
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.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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