Kevin, one piece of advice I feel you need is to stop obsessing so much. Above all, cooking is supposed to be fun; which it isn't if you drive yourself crazy.
Instead of worrying about how you get there, first ask yourself what "there" is. Then consider alternatives of getting to that point.
In this specific case, the whole point is to get the peppers to a thin pureed state. And the fact is, you can run fresh ones through the food processor, as well as frozen, to reach that stage. In fact, if you ever to try grating peppers, you'll turn to a machine ever after.
I do have some concerns with that recipe, though. I mean 15 minutes to cook shrimp? That's an awfully long time, and they're likely to come out way overcooked, IMO. What I'd do, in this case, is saute them just until they start turning opaque on both sides. Set them aside. Then return them to the sauce to finish cooking.
A varient that might make this taste even better: Roast the peppers, first, scrape the waxy peels away, and then grind them for the sauce.