In a mixing bowl, combine the large shrimp with Cajun seasoning, smoked paprika, and cayenne pepper. Toss until evenly coated and allow to sit for about 10 minutes.

In a large skillet, heat olive oil and unsalted butter over medium heat. Add chopped onion, green bell pepper, and celery, sauté for 5–7 minutes until soft and fragrant. Add minced garlic and cook for an additional 30 seconds.

Stir in tomato paste, cooking for 1–2 minutes until it darkens slightly. Add dried thyme and oregano, then add chicken or seafood stock. Simmer for 5–7 minutes until the sauce thickens.

In a separate skillet, heat olive oil over medium-high heat. Add marinated shrimp in a single layer. Sear for 2–3 minutes on each side until pink, opaque, and slightly curled.

Transfer the cooked shrimp into the skillet with the sauce. Stir gently to combine and let everything simmer for an additional 1–2 minutes.

Serve over fluffy rice, creamy grits, or crusty bread. Garnish with freshly chopped parsley and serve with lemon wedges.