Authentic Greek Grilled Shrimp Saganaki Recipe for the Arteflame

There are few dishes that capture the essence of a Mediterranean summer quite like Shrimp Saganaki. Originating from the tavernas of Greece, this dish is a celebration of simple, robust flavors coming together in a harmonious, bubbly skillet. While traditionally baked in an oven, adapting this classic recipe for the Arteflame grill adds a layer of smoky depth and char that elevates the experience entirely. The high heat of the center grate allows you to sear the shrimp to perfection, while the flat cooktop provides the ideal surface to simmer the rich tomato sauce before bringing everything together.

This recipe is not just about sustenance; it is about the experience of cooking outdoors. The aroma of garlic and onions hitting the hot steel, the sizzle of fresh tomatoes reducing into a sweet sauce, and the dramatic finish of melting feta cheese make this a showstopper. Whether you serve it as a hearty appetizer to share with friends or a light main course, this grilled version of Shrimp Saganaki brings the vibrant spirit of the Greek islands right to your backyard.

Ingredients

• 1 lb large shrimp, peeled and deveined (tail-on or off based on preference)
• 3 tablespoons Extra Virgin Olive Oil
• 1 medium red onion, finely diced
• 3 cloves garlic, minced
• 3 large ripe tomatoes, grated or finely chopped (approx. 1.5 cups)
• 1/2 cup Ouzo (optional, but highly recommended for authenticity)
• 6 oz high-quality Greek Feta cheese (buy the block, not pre-crumbled)
• 1 teaspoon dried oregano
• 1/2 teaspoon chili flakes (adjust for heat)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Crusty bread (for serving)

Instructions

Step 1: Prep the Grill and Ingredients

1. Fire up your Arteflame grill. You want to build a medium-hot fire in the center to get the cooktop hot.
2. Ensure the flat steel cooktop is cleaned and lightly oiled.
3. While the grill heats up, organize your ingredients (mise en place) because the cooking process moves quickly once you start.
4. If using a cast-iron skillet on the grill, place it on the flat cooktop to preheat. Alternatively, you can cook directly on the flat top and transfer to a skillet for the final melt.

Step 2: Sauté the Aromatics

1. Drizzle olive oil onto the flat cooktop or into your skillet.
2. Add the diced red onions and sauté until they become soft and translucent, usually about 3 to 5 minutes.
3. Add the minced garlic and chili flakes, stirring constantly for about 1 minute until fragrant. Be careful not to burn the garlic; move it further from the center fire if it gets too hot.

Step 3: Build the Tomato Base

1. Pour the grated or chopped tomatoes directly onto the onions and garlic.
2. Season with dried oregano, salt, and pepper. Remember that Feta is salty, so be conservative with the added salt.
3. Let the sauce simmer on the flat cooktop. Use the spatula to move the sauce to a cooler zone if it bubbles too aggressively. Cook for about 10 minutes until the sauce thickens and the flavors meld.

Step 4: Grill the Shrimp and Flambé

1. Push the sauce to the side or keep it warm in the skillet. Place the shrimp on the hotter part of the cooktop.
2. Sear the shrimp for just 1-2 minutes per side until they turn pink and opaque. Do not overcook.
3. Add the Ouzo. If you are comfortable, you can carefully pour the Ouzo over the shrimp and sauce. *Caution: Ouzo is flammable and may flare up.* Let the alcohol cook off for a minute, leaving behind a sweet anise flavor.

Step 5: The Cheese Melt

1. Combine the grilled shrimp with the tomato sauce in your skillet or heat-proof serving dish placed on the cooktop.
2. Break the block of Feta cheese into large chunks and nestle them into the bubbling sauce and shrimp.
3. Cover the skillet with a lid or a basting dome for 2-3 minutes until the feta is soft and beginning to melt.
4. Remove from heat, garnish generously with fresh parsley, and serve immediately while bubbling hot.

Tips

To master this dish on the Arteflame, temperature control is your best friend. The beauty of the Arteflame is the different heat zones; keep your sauce simmering on the outer ring while you sear the shrimp closer to the center. This prevents the rubbery texture that often plagues overcooked seafood. When it comes to the cheese, avoid pre-crumbled feta. These usually contain anti-caking agents that prevent melting. Instead, buy a block of feta in brine; it will become beautifully creamy and soft when heated. Finally, don't skip the Ouzo if you can help it. The alcohol evaporates, leaving a subtle sweetness that cuts through the acidity of the tomatoes and the saltiness of the cheese.

Variations

Greek cuisine is all about making the most of available fresh ingredients, so feel free to modify this recipe to suit your palate or pantry. While the classic shrimp version is a crowd-pleaser, you can easily adapt the protein or flavor profile. If you enjoy a heartier heat, increasing the chili flakes or adding fresh peppers transforms the dish into something closer to 'Shrimp Diabolo.' For those avoiding alcohol, a splash of fennel tea or just extra lemon juice can mimic the complexity of Ouzo without the spirits.

• Seafood Medley: Add scallops or mussels along with the shrimp for a seafood stew vibe.
• Spicy Saganaki: Add sliced jalapeños or extra crushed red pepper flakes to the onion sauté.
• Vegetarian Delight: Replace shrimp with giant beans (Gigantes) or grilled eggplant cubes.
• Herbal Twist: Stir in fresh dill and mint at the end instead of parsley for a fresher profile.
• Meat Lover's: Add sliced Greek sausage (Loukaniko) for a smoky, meaty addition.

Best pairings

Shrimp Saganaki is a rich, savory dish with high acidity from the tomatoes and a salty punch from the feta, so it requires pairings that can stand up to these strong flavors. The absolute non-negotiable accompaniment is a loaf of high-quality, crusty bread (like sourdough or a rustic country loaf) to mop up the delicious sauce. Without the bread, you are leaving the best part of the meal on the plate! For a complete meal, keep the sides fresh and light to balance the richness of the cheese.

• Wine: A crisp Greek white wine like Assyrtiko or a Sauvignon Blanc creates a perfect acidic balance.
• Salad: A traditional Horiatiki (Greek Village Salad) with cucumber, tomatoes, and olives.
• Side: Lemon roasted potatoes or grilled zucchini strips.
• Drink: An iced Ouzo with water, served on the side as an aperitif.

Conclusion

Bringing this Greek Grilled Shrimp Saganaki to your table is more than just serving dinner; it's about creating a moment of connection. The sight of the bubbling skillet coming off the Arteflame, combined with the vibrant colors of red sauce, pink shrimp, and white feta, makes for a stunning presentation that invites everyone to dig in. It is a dish that demands to be eaten slowly, with good conversation and plenty of bread for dipping.

By utilizing the Arteflame grill, you've added a layer of culinary sophistication and smoky flavor that a standard oven simply cannot replicate. We hope this recipe becomes a staple in your outdoor cooking repertoire, reminding you that great food doesn't have to be complicated—it just needs fresh ingredients, a hot fire, and a little bit of passion.