Pat shrimp dry with paper towels. In a bowl toss shrimp with kosher salt, black pepper, and smoked paprika until evenly coated. Let rest 5 minutes while you prepare the sauce.

Heat a large skillet over medium-high heat and add 1 tablespoon of butter and the olive oil. When shimmering, add shrimp in a single layer (work in two batches if needed). Sear shrimp 1–1½ minutes per side until just opaque and pink. Remove shrimp to a plate and tent with foil. Do not overcook — they will finish in the sauce.

Voodoo Sauce

Cook aromatics and sausage

Reduce heat to medium and add remaining 3 tablespoons butter to the same skillet. When melted, add the minced onion and red bell pepper and cook 4–5 minutes until softened and translucent. Add the diced andouille (or smoked sausage) and cook 2–3 minutes until it starts to brown. Stir in minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute to caramelize. Add the hot sauce, creole seasoning, Worcestershire, apple cider vinegar, and brown sugar; stir to combine. Pour in the chicken stock and bring to a gentle simmer, scraping up any browned bits from the pan. Simmer 3–4 minutes to slightly reduce and concentrate flavors.

Finish sauce

Lower heat to low and stir in the heavy cream and lemon juice. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired. Fold in chopped parsley and half of the sliced green onions.

Return shrimp

Return the cooked shrimp and any accumulated juices to the skillet, stirring to coat in the voodoo sauce. Warm through 1–2 minutes until shrimp are just cooked and sauce is glossy. If sauce is too thick, add up to 1–4 cup additional stock to reach desired consistency.

To Serve

Spoon steamed rice or grits onto plates or a shallow bowl. Arrange voodoo shrimp and sauce over the rice. Garnish with remaining sliced green onions and extra chopped parsley. Serve immediately with lemon wedges on the side for squeezing.