Jerk Stir Fry

Ingredients

• 276.08 OZ in 1 whole batch
• 8 OZ — 1 C Vegetable Oil
• 1 C Vegetable Oil
• 10 OZ — 1.5 C Brown Sugar
• 1.5 C Brown Sugar
• 0.1 OZ — 1 TBL Ground Thyme
• 1 TBL Ground Thyme
• 0.1 OZ — 1 TSP Cinnamon
• 1 TSP Cinnamon
• 0.1 OZ — 1 TSP Nutmeg
• 1 TSP Nutmeg
• 0.2 OZ — 1 TBL Cayenne Pepper
• 1 TBL Cayenne Pepper
• 0.7 OZ — 2 TBL Granulated Garlic
• 2 TBL Granulated Garlic
• 0.2 OZ — 1 TBL Onion Powder
• 1 TBL Onion Powder
• 0.24 OZ — 1 TSP Kosher Salt
• 1 TSP Kosher Salt
• 0.08 OZ — 1 TSP Black Pepper
• 1 TSP Black Pepper
• 0.05 OZ — 1/2 TSP Ground Cloves
• 0.06 OZ — 1 TSP Ground Ginger
• 1 TSP Ground Ginger
• 0.14 OZ — 2 TSP Allspice
• 2 TSP Allspice
• 2.3 OZ — 1/4 C Cider Vinegar
• 2 C Water
• 1.27 OZ — 2 TBL Soy Sauce
• 2 TBL Soy Sauce
• 4 OZ — Corn Starch as needed
• 4 OZ — 1/4 LB Butter
• 1 OZ — 2 TBL Vegetable Oil
• 2 TBL Vegetable Oil
• 21 OZ — 3 C Rice
• 3 C Rice
• 0.48 OZ — 2 TSP Kosher Salt
• 2 TSP Kosher Salt
• 0.04 OZ — 1/2 TSP Black Pepper
• 6 C really hot tap water
• 1 Pineapple
• 0.5 bag — Green onions
• 5 Peppers
• 16 OZ — 2 Yellow Onions
• 64 OZ — 4 LBS Raw Jumbo Shrimp (21/25 size)
• 4 LBS Raw Jumbo Shrimp (21/25 size)

Instructions

Original recipe by Chef Jon Evans (batch / catering sheet).

Step 1 — Jerk sauce: over medium heat combine sauce ingredients; cook until sugar dissolves and spices are aromatic. Stir continuously so sugar does not burn.

Cook shrimp less in the pan; make the sauce a little thicker.

Full purchasing + yield math lives on the sheet tab if you need batch costing.