Preheat oven to 400�. Bring a pint of water to boil and add the Old Bay Seasoning and the shrimp. Cook the shrimp until they are just pink. Do not overcook the shrimp. Drain and peel the shrimp, then cut each one in half. Melt the butter in an ovenproof skillet, then add the leek and tomato. Saute gently for about 5 minutes, until the leek is softened. Pour the eggs into the leek-tomato mixture, season with salt and freshly ground pepper, and cook over medium-low heat, stirring occasionally to prevent browning, until eggs have almost congealed but still have some liquid left. Stir in the shrimp and the cream cheese. Bake in the oven for about 10 minutes, or until cream cheese is melted and eggs are completely congealed. Serves 2-3.