For the topping: In a small bowl, combine the breadcrumbs, parsley, Creole seasoning, and melted butter.
For the tarts: Preheat the oven to 400 degrees F.
In a large skillet, melt the butter over medium-high heat. Add the bell peppers, celery, onions, and garlic. Cook, stirring frequently, until the vegetables are tender, about 3 minutes. Stir in the flour and cook for 2 minutes, stirring constantly. Stir in the cream, parsley, and Creole seasoning. Bring to a boil, reduce the heat, and simmer until slightly thickened, 10 minutes. Add the cream cheese, whisking until melted. Add the shrimp to the cream cheese mixture. Remove from the heat. Place the phyllo cups on baking sheets. Fill the cups evenly with the shrimp mixture. Sprinkle the topping over the shrimp tarts. Bake until lightly browned, 15 minutes. Serve warm.
Recipe courtesy of Paula Deen