In a medium bowl, toss the peeled and deveined shrimp with Cajun seasoning, smoked paprika, and optional cayenne pepper. Allow the shrimp to marinate for about 10 minutes.

In a large skillet over medium heat, combine unsalted butter and olive oil. Add the chopped onion, green bell pepper, and diced celery. Sauté for 5–7 minutes until soft, then add minced garlic.

Add tomato paste to the sautéed vegetables and stir for 1-2 minutes. Then incorporate smoked paprika, cayenne pepper, thyme, and oregano. Gradually pour in chicken or seafood stock and Worcestershire sauce. Simmer for 5–7 minutes.

In a separate skillet, heat olive oil over medium-high heat. Add the marinated shrimp and cook for 2–3 minutes on each side until pink and opaque.

Add the cooked shrimp to the thickened sauce in the first skillet, stirring gently to coat and let simmer for an additional 1–2 minutes.

Serve the shrimp over rice, creamy grits, or in tortillas. Garnish with fresh parsley and lemon wedges.