Begin by rinsing the large shrimp under cold water, ensuring they are clean and ready for cooking. Pat them dry with paper towels, then season them with Cajun seasoning, smoked paprika, and cayenne pepper if desired.

In a large skillet, heat one tablespoon of olive oil along with one tablespoon of unsalted butter over medium heat until melted and bubbly. Add the finely diced onion, green bell pepper, celery stalk, and minced garlic; sauté until the vegetables are tender and fragrant.

Stir in the tomato paste and Worcestershire sauce into the cooked vegetables, allowing them to meld together for about two minutes on medium heat.

Pour in your choice of chicken or seafood stock along with additional smoked paprika, cayenne pepper, thyme, oregano, salt, and black pepper into the skillet while stirring well to combine everything thoroughly.

Bring everything to a simmer before adding in your seasoned shrimp; cook until they turn pink and opaque—typically around five minutes depending on their size—stirring occasionally to ensure even cooking.

Once cooked through, remove from heat and stir in chopped fresh parsley for brightness before serving hot with lemon wedges alongside your choice of white rice, grits, or crusty bread to soak up that flavorful sauce.