Charred Chayote Soup with Spicy Shrimp and Black Bean Relish (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 65 Minutes |
Ready In: 95 Minutes Servings: 2 |
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Ingredients:
4 chayote squash, about 2 1/2 pounds |
1 3/4 teaspoons salt |
1 tablespoon vegetable oil |
2 tablespoons unsalted butter |
1/2 cup diced yellow onions |
1 teaspoon minced garlic |
1/4 teaspoon ground cumin |
1/4 teaspoon freshly ground black pepper |
1 quart chicken stock |
1 pound medium shrimp, peeled and deveined |
3/4 to 1 teaspoon emeril's southwest seanoning, recipe follows |
1 teaspoons adobo sauce from canned chipotles in adobo sauce |
3 tablespoon finely chopped fresh cilantro leaves |
black bean relish, recipe follows |
sour cream, for garnish |
Directions:
1. Preheat a grill to medium-high heat.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve immediately, garnishing hot soup with Black Bean Relish and sour cream.
8. Emeril's Southwest Seasoning:
9. 2 tablespoons chili powder
10. 2 teaspoons ground cumin
11. 2 tablespoons paprika
12. 1 teaspoon black pepper
13. 1 tablespoon ground coriander
14. 1 teaspoon cayenne pepper
15. 1 tablespoon garlic powder
16. 1 teaspoon crushed red pepper
17. 1 tablespoon salt
18. 1 tablespoon dried oregano
19. Combine all ingredients thoroughly.
20. Yield: 1/2 cup
21. Black Bean Relish:
22. 1 cup cooked black beans, drained and rinsed
23. 2 tablespoons minced red bell pepper
24. 1 teaspoon minced garlic
25. 6 tablespoons chopped green onions
26. 3 to 4 tablespoons chopped fresh cilantro leaves
27. 2 tablespoons fresh lime juice
28. 1/4 to 1/2 teaspoon salt
29. 1/4 teaspoon ground black pepper
30. 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.
31. Yield: about 1 1/2 cups
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