1. Preheat oven to 400ºF. Slice the chayotes in half, lengthwise, remove the pits. Chop 2 chayotes into chunks and the third chayote, slice thin lengthwise and season with lemon pepper, salt, and olive oil, set aside. Rough chop the bell pepper, poblano, jalapenos, onion, and tomatillos into big chunks. Transfer all of them, along with chayote chunks and garlic cloves to a baking sheet lined with foil. Drizzle with olive oil and season lightly with salt and pepper.
2. Roast the vegetables for 30 to 35 minutes, remove from oven and let cool. While the vegetables are roasting, season the shrimp with salt, pepper, and chile limon seasoning. Cover and refrigerate until ready to use. Heat a stove top grill pan to medium/high heat. Grill the thinly sliced chayote for a few minutes on each side, adding a touch more oil, if needed. Set aside.
3. Transfer the roasted veggies (remove skins from garlic), along with all the juices to the blender, add 2 cups of chicken broth and blend until smooth. Heat 2 tablespoons of olive oil to medium heat, add the soup from the blender. When it comes to a boil, reduce heat, add 1 more cup of chicken broth and milk. Cover and let it simmer, but not boil, for a good 15 to 20 minutes, taste for salt.
4. While soup is simmering, heat 3 cups of canola oil to medium/high heat in a heavy sauce pan. Remove shrimp from refrigerator and dredge in about 1 cup of cornstarch. When oil is hot, shake off excess cornstarch, and carefully drop about 5 pieces of shrimp into oil. Fry for 2 minutes, drain onto plate lined with paper towels. Fry remaining shrimp.
5. To serve, ladle 1 1/2 cups of soup into bowl, 1 tablespoon of cotija cheese (if using), a couple of slices of grilled chayote, and top with about 4 shrimp. Garnish with lime, and finely diced sweet and hot peppers. Yields 6 servings.
Jorge L. Bravo is the founder of Hispanic Kitchen, the first English-language social network devoted exclusively to Hispanic cooking. Jorges goal is to provide a connection to Latin culture through food. You can find Hispanic Kitchen on the Web at http://www.HispanicKitchen.com.
About the author
Jorge L. Bravo is the founder of Hispanic Kitchen, the first English-language social network devoted exclusively to Hispanic cooking. Jorge's goal is to provide a connection to Latin culture through food. He's a native of Miami, which is home to the largest Cuban community outside of the island and home to many other large Latin communities, among them Colombian, Venezuelan, Nicaraguan, Peruvian, Argentinian, Mexican, Puerto Rican and Spanish. Living in this melting pot of Latin flavor is what helped spark his vision for creating Hispanic Kitchen.Website