In a medium-size saucepan, bring the 2 cups of water to boil. Add 1 tablespoon of the Creole Seasoning. Add the shrimp and bring the water back to a boil. Reduce the heat to medium and simmer for 2 minutes. Strain and reserve 5 tablespoons of the shrimp broth. Cover and refrigerate the shrimp. Combine the cream cheese, lemon juice and the reserved shrimp stock in a mixing bowl. Using a large spoon or spatula, cream the mixture until smooth. Add the granulated garlic, granulated onion, salt, hot sauce, white pepper and stir until thoroughly blended. Fold in the chilled shrimp, green onions and parsley.
Serve with chips and party crackers.