Shrimp with Miso Butter

Years ago, David Chang of Momofuku created a fantastic compound butter using miso paste. It’s very versatile and can be melted on fish, chicken, or steak (lots of umami); on asparagus, broccoli, or carrots; or drizzled on a baked sweet potato (or a regular baked potato). This Miso Butter Shrimp is and marriage made in heaven. The shrimp is tossed in a buttery umami bath. I always have miso paste in the refrigerator. From seafood to vegetables, miso butter adds a depth of flavor that’s simply irresistible.? Here is the recipe - bit.ly/2yucNSj