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1
Preheat a grill to medium-high heat.
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2
Place chayote squash into a medium saucepan, with enough water to cover.
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3
Add 1/2 teaspoon salt.
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4
Bring to a boil, and cook until tender, about 25 minutes.
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5
Drain and cool slightly.
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6
Using a vegetable peeler or pairing knife, remove the peel from the chayote, slice each chayote in half, and pat dry.
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7
In a medium bowl, toss the chayote with the vegetable oil.
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8
Arrange chayote on the preheated grill, 5 to 6 inches from the top of the coals.
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9
Cook, turning occasionally, until blistered and slightly charred, about 15 minutes.
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10
Alternately heat a grill pan over high heat and cook chayote, in batches, 8 to 10 minutes, turning occasionally, or until slightly charred.
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11
Remove from the heat, roughly chop, and set aside.
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12
Heat the butter over medium-high heat in a medium stockpot or soup pot.
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13
Add the onions and cook until softened, about 3 minutes.
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14
Add the garlic and cook, stirring, 30 seconds.
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15
Add the reserved chayotes, cumin, remaining salt, and the pepper to the stockpot.
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16
Stir in the chicken stock and bring the mixture to a boil.
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17
Turn the heat down to medium low and simmer for 20 minutes.
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18
Remove from the heat and, in small batches, puree the soup in a blender or food processor until smooth.
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19
Toss the shrimp with the Southwest seasoning and the adobo sauce and let stand for 5 minutes.
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20
Meanwhile, return the soup to the stockpot and bring mixture to a boil.
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21
Add the shrimp and cook for 2 minutes, or until the shrimp are cooked through.
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22
Remove the soup from the heat and stir in the cilantro.
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23
Serve immediately, garnishing hot soup with Black Bean Relish and sour cream.
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24
2 tablespoons chili powder
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25
2 teaspoons ground cumin
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26
2 tablespoons paprika
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27
1 teaspoon black pepper
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28
1 tablespoon ground coriander
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29
1 teaspoon cayenne pepper
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30
1 tablespoon garlic powder
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31
1 teaspoon crushed red pepper
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32
1 tablespoon salt
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33
1 tablespoon dried oregano
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34
Combine all ingredients thoroughly.
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35
1 cup cooked black beans, drained and rinsed
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36
2 tablespoons minced red bell pepper
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37
1 teaspoon minced garlic
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38
6 tablespoons chopped green onions
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39
3 to 4 tablespoons chopped fresh cilantro leaves
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40
2 tablespoons fresh lime juice
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41
1/4 to 1/2 teaspoon salt
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42
1/4 teaspoon ground black pepper
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43
Combine all ingredients in a medium bowl and toss well.
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44
Adjust seasonings with salt and pepper.
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45
Refrigerate relish for 30 minutes, stirring occasionally, before serving.
