In a mixing bowl, toss 1 pound of peeled and deveined large shrimp with 1 teaspoon of Cajun seasoning, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper if desired. Allow the shrimp to marinate for about 15 minutes while preparing the sauce.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter with 1 tablespoon of olive oil. Add 1 small finely diced onion, 1 small finely diced green bell pepper, and 1 finely diced celery stalk. Sauté for 5–7 minutes until softened. Stir in 3 minced garlic cloves and cook for an additional 30 seconds.

Add 1/4 cup of tomato paste and cook for 1–2 minutes. Then, incorporate 1/2 teaspoon of smoked paprika, additional cayenne pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano. Pour in 1 cup of chicken or seafood stock and 1 teaspoon of Worcestershire sauce, stirring well. Let the sauce simmer for 5–7 minutes until thickened.

In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated shrimp in a single layer, searing for 2–3 minutes on each side until they turn pink and opaque.

Transfer the cooked shrimp to the sauce, gently stirring to combine. Allow the mixture to simmer for another 1–2 minutes, ensuring the shrimp soak in the vibrant sauce.

Spoon the Spicy Voodoo Shrimp over fluffy rice, creamy grits, or crusty bread. Garnish with fresh parsley and lemon wedges. Serve immediately.