FIRECRACKER SHRIMP

1  POUND LARGE SHRIMP, PEELED AND DEVEINED 


1/2 TEASPOON CREOLE SEASONING
1/4 TEASPOON SALT
1/4 TEASPOON CRACKED BLACK PEPPER
PINCH OF GROUND RED PEPPER FLAKES
PINCH CAYENNE PEPPER


1 TABLESPOON OLIVE OIL
2 GARLIC CLOVES, MINCED
2 TABLESPOONS GREEN ONIONS, CHOPPED
1 CUP HEAVY WHIPPING CREAM
2 TABLESPOONS FRESH PARSLEY, CHOPPED
3 TABLESPOONS FRESH LEMON JUICE


3 SERVINGS STEAMED WHOLE GRAIN RICE


COMBINE CREOLE, SALT AND PEPPER, RED PEPPER AND CAYENNE; SPRINKLE OVER SHRIMP.


SAUTE SHRIMP WITH HOT OLIVE OIL IN A LARGE SKILLET FOR 3 MINUTES.


ADD GARLIC AND GREEN ONIONS; SAUTE 1 MINUTE.  ADD CREAM, AND COOK 2 MINUTES, STIRRING OFTEN.  STIR IN PARSLEY AND LEMON JUICE.  


SERVE IMMEDIATELY OVER RICE.


MAKES 3 SERVINGS.