Years back we always blanched all our bones for stock first. A practice that is forgotten by most but very effective when a clear stock is wanted..
You start with cold water and washed bones. Bring it to a boil fist ,then wash off the bones in cold water and rinse off all impurities visible and...
Whatever YOU. I like .
I do prefer mine without she cheese. For me the cheese covers up the taste of the shrimp.
If you are Italian you know what is correct. I am not asking you to show me your passport.