Shrimp Murabyan (Kuwait)

This is the only pic I could find online for this dish, but when I make it, it turns out much prettier, and the turmeric gives it a nice color.
Shrimp:
1 tbsp olive or grapeseed oil
1 large onion, halved lengthwise and thinly sliced
2 cloves garlic, mashed with
- 1 tsp ground coriander
- 1 tbsp grated fresh ginger
1 tsp ground coriander
2 lbs peeled shrimp (medium size)
1/4 tsp black pepper
1/4 tsp black lemon pepper
1 lb tomatoes, halved and cut into thick slices
1 tbsp kosher salt (1 tsp if using regular salt)
4 cups water, approx.
1 cups grits, soaked in water (I've never used this in this recipe)
4 1/2 cups basmati rice (Tilda is my brand of choice)

Topping:
1/4 cup grapeseed or olive oil
2 yellow onions, halved and thinly sliced
1/2 tsp ground cardamom
1/2 tsp black pepper
1/2 tsp black lemon powder
1 tsp curry powder
1 tsp ground turmeric
1/4 tsp ground cloves
1 bunch fresh cilantro (coriander), chopped
Grated peel of one lime (or dried or powdered loomi from the Arabic or Persian market)
1 clove garlic, mashed with
- 1 tsp ground coriander
-1/2 tsp black pepper
1 lb peeled shrimp

Heat oil over medium heat. Add sliced onions and saute until golden brown. Stir in garlic/spice mixture and pepper. Stir in half of the shrimp. Add tomato slices, and cook for 10 minutes over medium heat.

Add water and salt. Increase heat and bring to a boil. Add rice, stirring to mix evenly. reduce heat and simmer until all the water is absorbed. Remove from heat.

To prepare the topping, saute the onion in oil until golden. Add the spices, salt, chopped cilantro, grated lime-peel or loomi, and garlic/spice mixture, stirring to mix well. Add the remaining shrimp and saute until cooked through (about 4 minutes).

Spoon shrimp/rice mixture onto a platter, arrange shrimp topping on top.

Recipe from http://www.amideast.org