Get 7 mirliton, that way you have an overage to stuff. 1.5 lbs 25-30 tails, 3/4 cups of bell pepper, onion, celery to start. The innards of the boiled mirlition minus the bigassed seed in the middle. Take all of this and mix with the very lightly sauteed shrimp(get to the point of pink then stop). Season with whatever you got to taste. Add just the barest amount of bread crumbs as a binder, or do it in the nude(no binder if done so add some more shrimp). Stuff the mirlition to the most each will hold, cover with Italian herb/garic bread crumbs. Bake at 350 for 30.
ETA, I assume you know to split the mirliton to prepare it for boiling(simmering in fact), it is done when a paring knife "easily" pierces the flesh, cold water immediately (to stop cooking))
This post was edited on 11/13 at 11:20 am