Miso Butter

Marco Pierre White uses soy sauce in a buerre blanc in his book White Heat. I have heard accolades on miso and Butter and boy does it work. We have also played around with miso and caramel which goes together really well. So we put all these components together and made a miso/vanilla butter. We sous vide shrimp with the miso-vanilla butter at 60C. Holy tender shrimp. The vanilla almost fools your taste buds into tasting sweet even though there is no sweet component added to the shrimp.
Our final dish:
Miso butter poached shrimp on coconut rice cake, sweet soy glazed sugar snap peas and leeks with peanuts and grilled pineapple