Wrap up summer 2004 and bring in 2005 with a 'boom'— Boom Boom Shrimp™ Recipe Contest, that is.

Enter your original recipe using Dwight Yoakam's Bakersfield Biscuits™ brand Boom Boom Shrimp™ by September 1, 2004 and you could celebrate New Year's 2005 with an expense-paid trip to see Dwight Yoakam in concert (that’s for two, of course), or a 20" flat screen LCD television! The prizes (one trip for two and three TVs) will be announced by New Year's Eve 2004—wouldn't winning make your celebration bigger than the dropping of the ball in Times Square?

Here's what you do:
Pick up a few packages of Dwight Yoakam's Bakersfield Biscuits™ brand Boom Boom Shrimp™. These are tail-off Pacific white shrimp, breaded and flavored with Buffalo-style seasonings, then par-baked—all you need to do is heat 'em and eat 'em.

Next, perfect your recipe using other ingredients in your kitchen and Boom Boom Shrimp™ in one of these three categories:

Write it up on the official entry form (or on a plain white 8-1/2" x 11" sheet of paper) being sure you include every ingredient and amount, instructions and equipment or utensils you used, and the number of servicing. Don't forget your full name, mailing address, daytime phone and e-mail address—you can do all this at www.modernfoods.net if you want.

Send it to us through our Web site (www.modernfoods.net) or mail it to us at Dwight Yoakam's Bakersfield Biscuits™ brand Boom Boom Shrimp™ Recipe Contest, c/o Food Insight, P.O. Box 7535, Urbandale, IA 50323-0535.

You can find the official rules and entry form at www.modernfoods.net. Hurry! Don’t miss that September 1 deadline!

Pasta Primavera with Boom Boom Shrimp

8 ounces fettuccine
1/2 cup chopped onion
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/2 cup water
2 teaspoons instant chicken bouillon
2 cups broccoli florets
2 cups sliced zucchini
8 ounces mushrooms, sliced
1 red or yellow pepper cut into thin strips
3/4 cup Asiago or Parmesan Cheese, shredded
16 Boom Boom Shrimp, baked according to package instructions, keep warm

1. Cook the fettuccini according to package instructions. Drain and keep warm.
2. Saute onion, garlic, salt and pepper in oil in a skillet until onions are tender. Stir in water, bouillon and all vegetables. Simmer, covered for 5 minutes or until vegetables are crisp tender.

In a serving bowl, combine the pasta and vegetables; toss well. Place baked shrimp on top of pasta mixture, sprinkle with cheese. Serves 4.

Boom Boom Shrimp™ with Firecracker Salsa

1 package Boom Boom Shrimp™, cooked

Firecracker Salsa:
2 cups finely chopped fresh pineapple or mango
2/3 cup finely chopped red onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped fresh cilantro
2 tablespoon finely chopped seeded jalapeño pepper
3 tablespoons fresh lime juice

Cook shrimp according to package directions. To prepare salsa, combine pineapple, and remaining ingredients. Mix well. Serve salsa with shrimp. Yield: 5 servings.

Boom Boom Shrimp Kebobs

1 package Boom Boom shrimp
Fresh mushrooms
Bell peppers (red, green and yellow), cut into 1-inch x 2-inch pieces
Sweet onion wedges
Zucchini, cut into 1-inch rounds
Vegetable oil

Preheat oven to 425 degrees F.
1. Thread frozen shrimp, whole mushrooms, peppers, onion and zucchini rounds alternately on skewers. Brush vegetables with vegetable oil.
2. Place skewers on a baking sheet. Bake for 10-12 minutes.
3. Remove shrimp and vegetables from skewer and serve over cooked rice, pasta or couscous. Serves 4.

For more information, please log on to: www.dwightyoakam.com; www.bakersfieldbiscuits.com and www.modernfoods.net.

Contact:
Linda Funk
Food Insight
1-866-430-2590 ext. 241 (toll-free)
1-515-669-9061 (mobile)
funk@foodinsight.net