Charred Chayote Soup with Spicy Shrimp and Black Bean Relish - chayote squash

Method

• Preheat a grill to medium-high heat.
• Place chayote squash into a medium saucepan, with enough water to cover.
• Add 1/2 teaspoon salt.
• Bring to a boil, and cook until tender, about 25 minutes.
• Drain and cool slightly.
• Using a vegetable peeler or pairing knife, remove the peel from the chayote, slice each chayote in half, and pat dry.
• In a medium bowl, toss the chayote with the vegetable oil.
• Arrange chayote on the preheated grill, 5 to 6 inches from the top of the coals.
• Cook, turning occasionally, until blistered and slightly charred, about 15 minutes.
• Alternately heat a grill pan over high heat and cook chayote, in batches, 8 to 10 minutes, turning occasionally, or until slightly charred.
• Remove from the heat, roughly chop, and set aside.
• Heat the butter over medium-high heat in a medium stockpot or soup pot.
• Add the onions and cook until softened, about 3 minutes.
• Add the garlic and cook, stirring, 30 seconds.
• Add the reserved chayotes, cumin, remaining salt, and the pepper to the stockpot.
• Stir in the chicken stock and bring the mixture to a boil.
• Turn the heat down to medium low and simmer for 20 minutes.
• Remove from the heat and, in small batches, puree the soup in a blender or food processor until smooth.
• Toss the shrimp with the Southwest seasoning and the adobo sauce and let stand for 5 minutes.
• Meanwhile, return the soup to the stockpot and bring mixture to a boil.
• Add the shrimp and cook for 2 minutes, or until the shrimp are cooked through.
• Remove the soup from the heat and stir in the cilantro.
• Serve immediately, garnishing hot soup with Black Bean Relish and sour cream.
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano
• Combine all ingredients thoroughly.
• Yield: 1/2 cup
• 1 cup cooked black beans, drained and rinsed
• 2 tablespoons minced red bell pepper
• 1 teaspoon minced garlic
• 6 tablespoons chopped green onions
• 3 to 4 tablespoons chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Combine all ingredients in a medium bowl and toss well.
• Adjust seasonings with salt and pepper.
• Refrigerate relish for 30 minutes, stirring occasionally, before serving.
• Yield: about 1 1/2 cups