Food, Home & Lifestyle

Oven Roasting: Shrimp Scampi

Thomas Keller

Lesson time 18:04 min

In this lesson, Chef Keller talks about the dish he made every night as a young chef under the mentorship of his older brother, Joseph.

Students give MasterClass an average rating of 4.7 out of 5 stars

Topics include: Shaping Compound Butter · Finishing the Shrimp Scampi


THOMAS KELLER: My older brother, Joseph, was really my first mentor. And shrimp scampi was something we made all the time. I was really proud to be able to follow his mentorship and make shrimp scampi every night. It was a beautiful thing, just simple broiled compound butter, lemon juice, parsley, garlic-- really good. [MUSIC PLAYING] I'm going to show you how to do a couple of things here. First, we going to start with some roasted garlic. When we roast garlic, it becomes very, very sweet. Doesn't have that pungent acidity that raw garlic has, although we're going to use both raw and roasted to give it the sweetness of the roasted and that spiciness of the raw. Very simple. We take six heads of garlic. We just take off a little bit of the top. Put them in a foil, little bit of salt, then some of our basic vegetable oil drizzle. Not too much. And then just make a papillote, or a package. We'll seal it. We'll fold it a couple of times here on the edge. And this is going to-- Is it called roasted, or is it steaming? It's roasting and steaming. Turn the edges in. Edges in. There we go. 350 degrees, 45 minutes at least. We have our beautiful roasted garlic here. You can see how it has caramelized and crusted itself against the foil. A lot of sugar there. So we just take our garlic. We have our drum sieve here. We're going to pass it through the sieve to remove any of the little paper, maybe, that be stuck to it to get a beautiful roasted garlic puree. And we're just going to squeeze it. And squeeze, squeeze. All of that beautiful garlic out of there. I'm happy with that. This is a great condiment to have. You can make this in abundance and put it in your refrigerator. It'll last for at least a week or two. Go ahead with our bench scraper. We love these. We always carry these around in our kitchen. And that's how easy it goes right through there. You see that? OK. There we have it pass through. Any of the garlic paper won't pass through. So what you have here is just a beautiful puree. And you can use that for a lot of different things-- making vinaigrettes, making sauces. It's just really a wonderful condiment to have available to you. The roasted garlic has a nice sweet garlic flavor. You still taste the garlic, really prominent. It doesn't have that spice, that heat that we're used to on raw garlic. We have our butter here. We've talked about that, buerre pommade, or butter that we let soften to almost a mayonnaise consistency. We're going to go ahead and grade some raw garlic in there. We want to have a little bit of raw garlic in there. We like that heat a little bit, but not too much. The recipe is going to be in our workbook. So not to be concerned about that. I love using these rasp graters for this. The only thing that ends up smelling like garlic is your fingers. And you can see how fine it is. You'll never get it that fine. Well, I shouldn't say that. It's a challenge for most chefs. T...

About the Instructor

In his third MasterClass, Chef Thomas Keller focuses on preparing fresh seafood like lobster and salmon, making classic desserts such as apple pie and lemon tart, and showing how sous vide cooking can be done at home to enhance flavor and texture. Whether you’re a beginning or advanced cook, you’ll learn the techniques and principles that will give you the understanding and skills to get the most delicious results.

Featured Masterclass Instructor

Thomas Keller

Chef Thomas Keller’s third MasterClass is devoted to preparing seafood, sous vide cooking, and making classic desserts.

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