Begin by placing the peeled and deveined large shrimp in a mixing bowl. Add the Cajun seasoning, smoked paprika, and cayenne pepper if you desire extra heat. Toss the shrimp well to ensure they are evenly coated with the spices. Let the shrimp marinate for about 15 minutes to infuse those bold flavors before cooking.

In a large skillet, heat a tablespoon of olive oil and a tablespoon of unsalted butter over medium heat. Once melted, add the finely diced onion, green bell pepper, and celery. Sauté the vegetables for about 5–7 minutes, stirring occasionally, until they become tender and fragrant. Add minced garlic and cook for an additional 30 seconds, letting the aroma fill your kitchen.

Stir in the tomato paste into the sautéed vegetables, allowing it to cook for 1–2 minutes to deepen its flavor. Then, add Worcestershire sauce, dried thyme, and oregano, followed by your choice of stock. Bring the mixture to a gentle simmer and let it thicken for 5–7 minutes, allowing the sauce to become rich and flavorful as the aromas meld together.

In a separate skillet, heat a touch more olive oil over medium-high heat. Carefully add the marinated shrimp to the pan, ensuring not to overcrowd them. Sear the shrimp for about 2-3 minutes per side, until they turn pink and opaque. This quick cooking will keep them juicy. Once cooked, transfer the shrimp into the sauce, stirring gently to combine and allow flavors to meld for 1–2 minutes.

Remove the skillet from heat and taste the Spicy Voodoo Shrimp, adjusting seasoning if needed with salt and pepper. Serve the vibrant dish hot over fluffy rice or creamy grits, garnished with freshly chopped parsley. Provide lemon wedges on the side to enhance the dish’s flavors with a bright, zesty finish.