For the Shrimp:

1 pound large shrimp, peeled and deveined

1 teaspoon Cajun seasoning

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for extra heat)

1 tablespoon olive oil

For the Sauce:

2 tablespoons unsalted butter

1 tablespoon olive oil

1 small onion, finely diced

1 small green bell pepper, finely diced

1 celery stalk, finely diced

3 cloves garlic, minced

1/4 cup tomato paste

1 teaspoon Worcestershire sauce (halal version if needed)

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (or to taste)

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup chicken or seafood stock (or vegetable stock for a lighter version)

1 teaspoon hot sauce (adjust to taste)

1/4 teaspoon salt (or to taste)

1/4 teaspoon black pepper

For Garnish and Serving:

2 tablespoons chopped fresh parsley

Lemon wedges

Cooked white rice, grits, or crusty bread