This Hatch Green Chile Shrimp recipe is served with Coconut Rice -- it's rich and hearty, sweet and spicy -- all at once. And you can make it with all sorts of easy-to-find green chiles when Hatch aren't in season.
Prep Time20 minutesmins
Cook Time25 minutesmins
Marinating TIme30 minutesmins
Total Time1 hourhr15 minutesmins
Course: Dinner
Cuisine: American
Keyword: healthy dinner recipe, best shrimp recipes
Roast and peel the peppers.Here's How to Roast and Peel Peppers. Then cut the stem end off of each one and use a small paring knife or your fingers to make a slit in each of the peppers to open them. Remove all of the seeds.
Make the marinade. Add the chiles, coconut water, garlic and cumin to a blender or food processor fitted with the blade attachment. Blend until smooth and then stir in the oil with a spoon.
Marinate. Place your peeled, deveined shrimp in a large, heavy-duty zip-lock bag and pour the pepper marinade over them, making sure they are all well coated. Double the bag, or put the bag in a bowl and place the marinating shrimp in the refrigerator for 30 minutes.
Sauté. Coat a large sauté pan with grapeseed oil and place it over high heat. Remove the shrimp from the bag, along with any extra marinade, and place them on a baking sheet or large plate. Sprinkle both sides with salt and pepper. Add the seasoned shrimp -- with as much of the marinade as possible -- to the preheated pan and sauté just until they are cooked through, about 2 minutes per side. (When you add the shrimp to the pan, if you don't hear a sizzle, wait until the pan is hotter.)
To make the rice
In a medium-sized saucepan, combine the coconut water, salt and sugar. Bring it to a boil and add the rice. Stir to blend, turn the heat to low, cover, and simmer just until the rice is tender and has absorbed all of the liquid, 15 to 20 minutes.
Assemble
Serve the shrimp over the rice. (Use a metal spatula to scrape any bits of shrimp and marinade out of the pan and onto the shrimp.)