Makes 4 servings
Warm the butter in a large skillet over medium-high heat. Add the onion, celery, and bay leaf, and cook until the onion is tender and translucent but not at all browned, 3 to 5 minutes. Add the tomatoes and cook for 5 minutes longer. Add the shrimp and continue cooking just until they turn pink, 3 to 5 minutes, depending on their size. Season the mixture generously with salt, black pepper and cayenne. Remove the bay leaf. Serve immediately, over hot grits.