The cumin produces a wonderful spicy-sweet aroma.
Heat the oil in a medium saucepan over medium heat, add the onion and cook 3 minutes, or until it becomes translucent.
Add cumin seeds and stir for 1 minute.
Add the rice and stir for 1 minute.
Add the hot stock, the salt, and the pepper. Bring back to a boil and immediately reduce the heat to low. Cover and allow to cook for 10 minutes.
Stir in the shrimp, cover again for an additional 3 mins, until the shrimp pink and cooked through.