Prepare the Shrimp: Season the large shrimp generously with Cajun seasoning, smoked paprika, and optional cayenne. Allow them to marinate for about 15 minutes.

Sauté the Aromatics: In a large skillet, heat a blend of olive oil and unsalted butter over medium heat. Add finely diced onion, green bell pepper, and celery, sautéing for 5-7 minutes until the vegetables soften and become fragrant.

Build the Sauce: Stir in tomato paste, Worcestershire sauce, dried thyme, oregano, and chicken or seafood stock. Simmer this mixture for 5-7 minutes, allowing it to thicken and the flavors to meld.

Cook the Shrimp: In a separate skillet, sear the marinated shrimp for about 2-3 minutes on each side until they turn pink and opaque. You can also add them to the sauce at this stage if preferred.

Combine and Serve: Add the cooked shrimp to the sauce, mixing gently to coat them. Serve hot, garnished with chopped fresh parsley and lemon wedges over a bed of rice, grits, or crusty bread.