Prep 10 mins
Cook 15 mins
- 1 cup mushroom, sliced
- 1 tablespoon butter
- 1 cup kraft barbecue sauce
- 6 ounces frozen cooked baby shrimp, thawed
- 1 tablespoon horseradish
- 6 lbs salmon steaks, 1 inch thick
- Sauté mushrooms in butter, reduce heat. Stir in 1/2 c sauce, shrimp and horseradish heat throughly stirring occasionally.
- Place fish under broiler, broil 5 minutes each side brushing with remaining barbecue sauce while cooking.
- Serve with shrimp mixture.