Makes 4 servings

Ingredients:

• 6 tablespoons unsalted butter
• 1 onion, halved lengthwise and sliced into thin wedges
• 1 celery rib, thinly sliced
• 1 bay leaf
• 2 cups fresh tomatoes, peeled, seeded and chopped or canned diced tomatoes, drained
• 1 pound shrimp, peeled and deveined
• Salt and freshly ground black pepper
• Cayenne pepper
• 4 cups hot cooked grits, cooked according to package directions

Instructions:

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.