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Shrimp Dill Pate

1/2 cup of cold tomato juice
2 envelopes of plain gelatin
1 cup of boiling tomato juice
2 cups of sour cream
one 5 ounce can of shrimp, drained
1 tablespoon of dill weed
2 tablespoons of lemon juice
1/2 teaspoon of salt
1/2 teaspoon of Worcestershire sauce

Add the cold tomato juice to gelatin in blender container. Blend until the gelatin is soft. add the boiling tomato juice and run blender until gelatin dissolves. Add the rest of the ingredients except shrimp. Turn off and on several times until the shrimp are chopped. Pour into 5 cup mold and chill until firm, about 4hours. Serve with crackers.

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