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Culinary Arts

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.

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Thomas Keller
Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts
Chef Thomas Keller’s third MasterClass is devoted to preparing seafood, sous vide cooking, and making classic desserts.
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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...


Elevate your cooking

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.



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Through these classes I have a better understanding of where I am as a cook and where I can and want to go. I'm adding techniques to my cooking and awareness while I'm cooking. I'm grateful to my friend Omer who gave me this subscription as a gift.

Thomas Keller is an amazing chef. His patience and explanation is outstanding.

Always impressive - love the class - hope Mr. Keller continues.

Mr. Keller puts so much fun into cooking. He keeps it simple, yet so to the point. We have been making lemon tarts for many times and each time something we do goes wrong , but with the help of the demos we keep practicing and it gets better and better. Thank you!


Comments

Angela

I love the presentation, the butter, the lemon salt. Great dish. Can’t wait to make it.

Bo T.

I wonder if it is also an idea to make garlic salt instead of lemon salt or a combination, I am going to use it for my French Cassoulet dish, and sprinkle it over the golden broiled breadcrumb layer, after it has come out of the own, in order to have both baked garlic and raw garlic taste?

Sonnier

I’d make the lemon salt first, then collect the juice for the lemon butter.

Jack Y.

The roasted garlic (i used 90 min to bake the garlic) really did the magic as I tried it. It is amazing.

A fellow student

Nice! Made Scampi a million times the “old” way. This will be my go-to scampi now. Thanks.

Jack

I swear he said for the roasted garlic 250, but the caption said 350. 250 sounds more reasonable....did anyone catch something different?

PEGGY K.

These seafood recipes are wonderful...the instructions are clear. My two favorites are Sauté Salmon and Shrimp Scampi