Dilled Shrimp Mousse Pate - cooking recipe

Ingredients

3/4 c. canned tomato juice
1 envelope unflavored gleatin
1 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1 c. sour cream
1/2 tsp. dill weed
6 oz. small cooked shrimp
watercress or parsley
pitted ripe olives
lemon wedges

Preparation

Pour tomato juice into 2-quart pan.
Sprinkle in gelatin and let stand about 5 minutes.
Place over medium heat and stir until gelatin is completely dissolved.
Remove from heat and let cool slightly.
To gelatin add lemon juice, salt, Worcestershire, sour cream, dill and all but 10 to 15 shrimp.
Place half the mixture in a blender and whirl until smooth.
Pour into a 2 1/2 cup mold. Repeat with remaining mix.
Cover and chill until 4 hours or until set.
Unmold onto serving plate and garnish with reserved shrimp, greens, olives and lemon wedges.
Serve with crackers.