In a bowl, combine your peeled and deveined shrimp with Cajun seasoning, smoked paprika, and cayenne pepper if you love extra heat. Toss well to ensure the shrimp are evenly coated in the spices. Let this marinate for about 15 minutes while you prepare the rich sauce.

In a large skillet over medium heat, melt 2 tablespoons of unsalted butter combined with 1 tablespoon of olive oil. Once the butter is bubbly, add the finely diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally until the vegetables are softened and fragrant. Then, add 3 minced garlic cloves and cook for an additional minute until aromatic.

Stir in 1/4 cup of tomato paste and let it cook for 1-2 minutes, stirring consistently until it becomes a deep, vibrant red. Next, add in Worcestershire sauce, 1 cup of chicken or seafood stock, hot sauce to taste, dried thyme, dried oregano, salt, and black pepper. Bring to a gentle simmer and let it thicken for 5-7 minutes, stirring occasionally to prevent sticking.

In another skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the marinated shrimp in a single layer and sear them for 2-3 minutes on each side until they become opaque. This step is essential for achieving that perfectly tender texture.

Once shrimp are beautifully cooked, transfer them into the rich sauce from the first skillet. Let everything simmer together for about 1-2 minutes, allowing the shrimp to soak up the incredible flavors of the sauce. Gently stir to combine.

Spoon your delicious Spicy Voodoo Shrimp over a bed of fluffy white rice, creamy grits, or crusty bread for dipping. For a touch of freshness, garnish with chopped parsley and serve with lemon wedges on the side.