Sprinkle shrimp with Creole seasoning. Dredge the shrimp in the cracker meal on waxed paper. Heat the olive oil in a skillet over medium-high heat. Add the shrimp in batches to the skillet. Sauté each batch until golden brown on each side. Remove to a platter and keep warm until the last batch of shrimp has been sautéed.
Heat the butter in a skillet. Add the green onions. Sauté until the green onions are soft, but not brown. Add the artichoke hearts and wine. Simmer for 5 minutes or until heated through. Stir in the cream. Season with cayenne, salt and black pepper.
Arrange the shrimp on individual serving plates. Spoon the sauce over the shrimp. Sprinkle with parsley.
From Bay Tables, reprinted with permission from Junior League of Mobile, Inc.