Sauce for Wedding Shrimp Leftovers

Hi y'all, My sister's wedding was this past weekend, and I have a bunch of leftover shrimp that were served as an app. They were served in a kind of marinade/sauce that is tasty but pretty runny. My question is: can I turn this strange marinade into a thicker sauce that I can put on pasta and serve with the leftover shrimp? My initial thought was to make a cornstarch slurry and try and reduce it over low heat, but I'm not sure if that will work given the ingredients for the marinade are (as far as I know) comprised of mayo, vinegar, water, spices, and dill. There might be a few things I'm missing, but my concern is that the sauce will be too unsubstantial to thicken, if that makes sense. Any info/tips would be greatly appreciated. Thanks :) submitted by /u/stanley_19 [link] [comments]

Hi y'all,

My sister's wedding was this past weekend, and I have a bunch of leftover shrimp that were served as an app. They were served in a kind of marinade/sauce that is tasty but pretty runny.

My question is: can I turn this strange marinade into a thicker sauce that I can put on pasta and serve with the leftover shrimp?

My initial thought was to make a cornstarch slurry and try and reduce it over low heat, but I'm not sure if that will work given the ingredients for the marinade are (as far as I know) comprised of mayo, vinegar, water, spices, and dill. There might be a few things I'm missing, but my concern is that the sauce will be too unsubstantial to thicken, if that makes sense.

Any info/tips would be greatly appreciated.

Thanks :)

submitted by /u/stanley_19
[link] [comments]