This Hatch Chile Shrimp Sauté with Coconut Rice is rich and hearty, sweet and spicy, and so over-the-top delicious that you will keep coming back for more and more.
Roast and peel the peppers. (Here's How to Roast and Peel Peppers.) Then cut the stem end off of each one and carefully, use a small paring knife or your fingers, to make a slit in each of the peppers to open them. Gently remove all of the seeds.
Place the chiles in a blender or food processor fitted with the blade attachment. Add the coconut water and oil and blend until smooth. Add the honey, garlic and cumin, and blend for another few seconds just to combine.
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 at least 3 hours and ideally overnight.
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.
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.)