In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the large shrimp seasoned with Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Cook them for about 2 minutes per side until they turn a vibrant pink and opaque. Remove the shrimp from the skillet and set them aside on a plate to keep warm.

In the same skillet, reduce the heat to medium and melt 2 tablespoons of unsalted butter. Add minced garlic, diced onion, chopped celery, and green bell pepper. Sauté the mixture for 3-4 minutes or until the vegetables soften and become fragrant.

Stir in 1 can of drained diced tomatoes and 1 cup of chicken broth, scraping up any browned bits stuck to the bottom of the skillet. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.

Return the sautéed shrimp back to the skillet, nestling them into the flavorful sauce. Cook everything together for an additional 1-2 minutes.

Remove the skillet from heat and garnish your Spicy Voodoo Shrimp with freshly chopped parsley. Serve immediately over a bed of fluffy cooked white rice or alongside crusty bread.