Name: Cajun Shrimp and Sausage Vegetable Pan Sheet
Ingredients: 1 lb large shrimp peeled and deveined; 14 oz chicken sausage sliced; 2 zucchini sliced; 2 yellow squash sliced; 1/2 bunch asparagus sliced into thirds; 2 red bell pepper chopped into chunks; salt and pepper; 2 tbsp olive oil; 2 tbsp cajun seasoning

Ingredients

Units Scale

15 oz can chickpeas
1 lime
1/4 cup plain whole milk Greek yogurt
1 tsp kosher salt, divided
8 springs cilantro
2 links fresh chorizo (8 ounce total)
4 tostada shells

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Instructions

Rinse and drain 15 oz. chickpeas in a colander. Measure out ½ cup; reserve remaining chickpeas for another use.
Finely grate zest of 1 lime with a microplane or grater into a small bowl.
Cut lime in half and squeeze juice from one half into bowl with zest. Cut remaining half into 2 wedges; set aside for serving.
Gather 8 cilantro sprigs on cutting board. Starting at the stem end, finely chop stems until you get to the leaves; reserve leaves for serving. Add stems to bowl with lime.
Add ¼ cup yogurt and ½ tsp. salt to bowl and mix with a spoon to combine.
Remove casing from 2 chorizo links; discard. Heat a medium nonstick skillet over medium-low. Cook chorizo, breaking it up with a wooden spoon, until partially cooked, about 3 minutes.
Add reserved chickpeas and remaining ½ tsp. salt and mash together with back of spoon until chorizo is cooked through and crispy, 7–10 minutes. Remove from heat.
Spread reserved crema over 4 tostada shells.
Top crema with chorizo mixture.
Top with reserved cilantro leaves and serve with reserved lime wedges alongside.