Winning Queens Recipe from Daily News FDNY Five Alarm Cookoff

NY Daily News - October 20, 2009

"I made this dish a few times at my firehouse, and the brothers went nuts," said Keith Young. "I made it for a firefighter's 10-year anniversary meal because he wanted to make something special. I had just gotten on the job, so I wanted to make friends quickly, and this is how I did it." It's named after firefighter Terry Farrell, who died on 9/11, whom Young met as a young "probie."

Recipe: Jumbo Shrimp a la Terry Diablo
Serves: 6
Prep Time: 80

Ingredients For the Shrimp
3 cups olive oil
1 1/2 pounds jumbo shrimp
1/4 pound Canadian bacon
1/4 pound Asiago cheese
6 eggs, beaten

For the a la Terry Diablo sauce
2 tablespoons butter
2 cloves of garlic, chopped
1/2 red onion, diced
1 rib of celery, sliced thin
Reserved shrimp shells from 25 shrimp
1-2 tablespoons flour
1-2 tablespoons tomato paste
1 cup of Terry Farrell Bourbon
3 bay leaves
2 cups half-and-half
1 roasted red pepper, skins and seeds removed
1/4 teaspoon cayenne pepper
Salt to taste
4 cups cooked rice


Make the shrimp: Heat oil. Butterfly and devein shrimp. Place 1 slice of bacon and one slice of cheese on top of shrimp. Dredge in flour, then eggs, then fry until golden-brown, about 3 minutes.

Meanwhile, melt butter in a saucepan on medium-high. Add garlic, onion and celery; soften for a few minutes. Add shrimp shells and saute' until they turn orange. Dust flour onto shells and stir until flour becomes pasty. Add tomato paste and bourbon to pot and reduce till almost nothing is left, then add bay leaves and half-and-half and simmer for about 20 minutes.

Remove from heat and strain ingredients through fine mesh sieve into another pot. Place in blender with roasted red pepper and blend until smooth. Add back to pot and season with cayenne and salt. Place shrimp on bed of rice, and top with sauce.