Steve's Shrimp Bisque

• 1¾ cup Reduced Shrimp Stock
• 5 oz shelled shrimp from production of Reduced Shrimp Stock - chopped
• 8 Tbl butter
• 8 Tbl flour
• 4 Tbl Shrimp Scampi Sauce
• 3 Tbl Italian parsley - chopped
• 5 Tbl cream sherry
• 4 Tbl Madeira
• 6 Tbl Chardonnay
• 1 cup heavy cream
• 4 cups milk
• 2 Tbl + 2 tsp sugar
• ¼+⅛ tsp salt

In a large pan, melt the butter and sauté the flour to make a roué. Over medium heat, slowly add the milk and heavy cream to the roué while constantly stirring. Add all the remaining ingredients except for the chopped shrimp while contiunuing to apply heat. Allow to simmer for a few minutes. Then turn off the heat and add the chopped shrimp.