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Recipe by: zena
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See below ingredients and instructions of the recipe
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
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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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