Charred Chayote Soup With Spicy Shrimp And Black Bean Relish Recipe

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Emeril Lagasse on Food Network


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1 3/4 teaspoons salt

1/4 teaspoon ground cumin

Sour cream, for garnish

4 chayote squash, about 2 1/2 pounds

Black Bean Relish, recipe follows

1 teaspoons adobo sauce from canned chipotles in adobo sauce

1 teaspoon minced garlic

1/4 teaspoon freshly ground black pepper

1 quart chicken stock

3/4 to 1 teaspoon Emeril's Southwest seanoning, recipe follows

2 tablespoons unsalted butter

1 pound medium shrimp, peeled and deveined

3 tablespoon finely chopped fresh cilantro leaves

1/2 cup diced yellow onions

1 tablespoon vegetable oil

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