We learned more about how Bohanan’s makes their iconic shrimp campechana

He manages one of the biggest cookbook collections in Texas. This morning we went Beyond the Menu with Filipe Barrera of UTSA Libraries.

Filipe’s favorite item on the menu is shrimp campechana and Chef Heather was here this morning to show us how it’s made! They use diluted white wine to boil their large shrimp, with the shell still on.

UTSA Libraries and Museums has a huge number of historical items. They even have a collection of Mexican cookbooks that date back to as far back as 200 years ago! It’s an incredible collection of history, memories, and culture.

Bohanan’s Prime Steaks and Seafood
219 E. Houston St.
Bohanans.com
(210) 472-2600